Pasta Salad

Recipe Information

Ingredients

• 8 oz whole-wheat pasta
• 1 cup squash of choice, cubed
• 2 cups pumpkin, cubed
• 1 cup broccoli florets
• 2 cups mixed bell peppers, cubed
• 1 medium white or yellow onion, quartered
• 2 tsp olive oil
• 1 cup vegan feta cheese
• 1 tsp salt
• 1 tsp paprika
• 1 cup tomato sauce

Instructions

Step 1

Cook the pasta according to the package instructions in salted water. Drain and set aside.

Step 2

Preheat the oven to 400°F.

Step 3

Cube the squash, pumpkin, and bell peppers. Quarter the onion.

Step 4

Toss the vegetables in a large bowl with olive oil, half of the tomato sauce, salt, and paprika.

Step 5

Spread the seasoned vegetables in a deep skillet or Dutch oven. Roast for 12–15 minutes, flipping halfway through, until tender and lightly browned.

Step 6

Add the cooked pasta, vegan feta cheese, and the remaining tomato sauce to the roasted vegetables. Mix everything well.

Step 7

Return the skillet to the oven and bake for another 5 minutes.

Step 8

Remove from the oven, adjust the seasoning if needed, and serve hot. Tired of saucy pasta? Try this refreshing dish made with al dente pasta and crisp veggies.

Nutrition Facts

Cost Information