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Photo of Roasted vegetable pasta salad by WW

Roasted vegetable pasta salad

6
Points® value
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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