Thank you, Susan, for sharing this wonderful pasta salad recipe with us!
Susan was one of our Pasta Salad Extravaganza Winner's this Summer and we just love her recipe! Add vegetables your family enjoys or use seasonal veggies from the garden, the possibilities are endless with this dish!
Try something different each time you make this dish and most importantly use ingredients that fit in to your diet. If you are living low carb, stick to veggies that you can enjoy!
Roasted Vegetable Pasta Salad
by Susan Reffke
Any selection of roasted vegetables (good combination is eggplant, portabella mushrooms, zucchini and red peppers)
You can also use leftover roasted vegetables too!
Slice and brush with olive oil.
Grill for approx. 8 minutes.
Combine:
Sliced, cooled vegetables
1 box Dreamfields Pasta - penne (cooked al dente)
mozzarella balls (or chunks of mozzarella)
Olive oil
wine vinegar
black pepper
sliced fresh basil
Susan was one of our Pasta Salad Extravaganza Winner's this Summer and we just love her recipe! Add vegetables your family enjoys or use seasonal veggies from the garden, the possibilities are endless with this dish!
Try something different each time you make this dish and most importantly use ingredients that fit in to your diet. If you are living low carb, stick to veggies that you can enjoy!
Roasted Vegetable Pasta Salad
by Susan Reffke
Any selection of roasted vegetables (good combination is eggplant, portabella mushrooms, zucchini and red peppers)
You can also use leftover roasted vegetables too!
Slice and brush with olive oil.
Grill for approx. 8 minutes.
Combine:
Sliced, cooled vegetables
1 box Dreamfields Pasta - penne (cooked al dente)
mozzarella balls (or chunks of mozzarella)
Olive oil
wine vinegar
black pepper
sliced fresh basil
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