Sunday, June 17, 2012

Roasted Vegetables Pasta Salad


What to do with leftover roasted vegetables?  I thought it would make a great pasta salad especially with the warm weather lately.  This is a simple recipe and was easy to throw together for lunch this weekend.  I love that it is a light dish despite it being a pasta dish.  If you have leftover vegetables at home, just mix it with pasta and you have a great meal.  I tried it warm after making this and it was delicious.  I also had it again the next day cold and it was just as great.  Enjoy!


Roasted Vegetables Pasta Salad

Ingredients
½ pound pasta (I used rotini pasta.)
1 cup roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)
½ pound fresh mozzarella cheese, diced (2 boccocini mozzarella balls)
1 tablespoon balsamic vinegar
1 and ½ tablespoons olive oil, extra virgin
salt and pepper


Directions

Cook pasta according to package directions.  Drain well. 


 
In a bowl, add pasta, roasted vegetables, cheese, balsamic vinegar and olive oil.



Add salt and pepper to taste.

Serve warm or cold.