Roasted Vegetable Pasta Salad

Ingredients

• 8 oz Short pasta (Fusilli or Penne)
• 1 medium Zucchini, sliced into half-moons
• 1 large Red bell pepper, chopped
• 1/2 medium Red onion, sliced into wedges
• 4 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• to taste Salt and black pepper
• 1/4 cup Feta cheese, crumbled(optional)
• 2 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the zucchini, bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.

3. 3

   Roast the vegetables for 20-25 minutes until tender and slightly charred at the edges.

4. 4

   While vegetables roast, boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and rinse with cool water.

5. 5

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and dried oregano to create the dressing.

6. 6

   In a large mixing bowl, combine the cooked pasta and roasted vegetables.

7. 7

   Pour the dressing over the salad and toss well to coat.

8. 8

   Top with crumbled feta and fresh parsley if using, and serve warm or chilled.