Roasted vegetable pasta salad
6
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
Stir some tasty roasted vegetables and pasta shapes together to make a satisfying salad.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Onion
1 large, red, cut into wedges
Yellow pepper
1 medium, deseeded and cut into chunks
Courgette
1 medium, thickly sliced
Chilli, green or red
1 individual, (preferably red), deseeded and finely chopped
Thyme, Fresh
2 sprig(s)
Artichoke hearts, cooked
390 g, in brine, drained
Cherry Tomatoes
4 individual, on the vine
White pasta, dry
100 g, shapes
Lemon Juice, Fresh
1 tablespoon(s)
Salt
1 pinch, and freshly ground black pepper
Instructions
1
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2
Put the olive oil into a large roasting pan and add the onion, pepper, courgette and chilli. Toss to coat in the oil. Season and add the herb sprigs.
3
Roast in the oven for 20 minutes. Stir in the artichokes and place the cherry tomatoes on top. Roast for 5-8 more minutes. Cool whilst the pasta cooks.
4
Cook the pasta shapes for 10-12 minutes until just tender – they should retain a little 'bite'. Rinse with cold water to cool quickly, then drain thoroughly.
5
Stir the pasta shapes and lemon juice through the vegetables. Season, then serve.
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