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.
