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Gluten Free Roasted Vegetable Pasta Salad

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Equipment

  • https://www.amazon.com/King-Arthur-Flour-Measure-Gluten/dp/B01JJ9H1Q8?crid=374QDJVFLU9WZ&keywords=king+arthur+measure+for+measure&qid=1707139755&sprefix=king+arthur+measure+for+measu%2Caps%2C405&sr=8-1&linkCode=ll1&tag=miglutenfreeg-20&linkId=517b46530bf240721d01f3782e97ee97&language=en_US&ref_=as_li_ss_tl

Ingredients
  

  • 1 zucchini cubed
  • 1 yellow squash cubed
  • 1 onion cut into chunks
  • 2 bell peppers chopped - 1 yellow, 1 red
  • 2 tbsp. olive oil
  • 8 oz. gluten free pasta - I used Barilla try elbow pasta
  • 2 tomatoes chopped (or cherry tomatoes, halved)
  • 5 oz. feta cheese feel free to use more if you like!
  • 1/2 c. balsamic dressing

Instructions
 

  • Preheat oven to 425 degrees
  • Combine vegetables (minus tomatoes) in a roasting pan. Top with olive oil and and bake for 35-40 minutes. Remove from oven and cool.
  • Meanwhile bring a large pot of lightly salted water to boil . Cook pasta according to package directions.
  • Combine vegetable mixture, cooked pasta, tomatoes and feta cubes. Add salad dressing to taste and toss until well mixed. Chill for a few hours to mingle flavors. Enjoy cold!
Tried this recipe?Let us know how it was!