It’s no secret that pasta is a favorite food around here. One look at the Foodie Instagram page can tell you that we are devout pasta lovers. This dish combines our love of pasta and veggies in one delicious recipe! With it’s tangy dressing, crunchy chickpeas, and warm vegetables, you are sure to love it as much as we do!
ROASTED VEGGIE PASTA SALAD
16oz cooked penne (swap for whole wheat for a healthier base!)
1 can chickpeas
1 small squash
1/2 zucchini
1 red bell pepper
1/2 red onion
Olive oil and seasonings
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup parmesan
Juice of lemon
Italian Seasoning, salt, pepper, and red pepper flakes
Preheat oven to 400. Cut veggies into bite size pieces and spread evenly on a baking sheet. Drizzle with olive oil and your seasonings of choice (I used italian seasoning, salt, and pepper). Drain and rinse chickpeas, pour onto baking sheet, and season. Place all in over for about 20 minutes- but watch your chickpeas, they may be done early! Cook pasta, drain, and leave to cool.
Let veggies and chickpeas cool when they come out of the oven and prepare your dressing by mixing all ingredients. Mix pasta, veggies, chickpeas, and dressing together and serve with bread. Enjoy!
Foodie & Co. 