Root to Stem Roasted Vegetables and Pasta Salad

Root to Stem Roasted Vegetables and Pasta Salad

This pasta salad is made even more delicious with the addition of roasted beets, zucchini and red bell pepper.
nutritional facts

Ready in









PREHEAT oven to 425° F.

PLACE beets, zucchini and bell pepper on a large baking sheet with sides. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Spread into a single layer.

BAKE for 25 to 30 minutes or until vegetables are tender, stirring halfway through baking time. Cool to room temperature. Place in a large bowl.

PREPARE pasta according to package directions. Drain and rinse in cold water. Add to bowl with vegetables.

RINSE beet greens well and coarsely chop (about 1 cup). Add to bowl with vegetables and pasta.

WHISK remaining 3 tablespoons oil, balsamic vinegar, red wine vinegar, salt and pepper in a small bowl. Drizzle over salad. Toss well to coat. Refrigerate before serving.

Root to Stem Roasted Vegetables and Pasta Salad

Nutritional Information

Calories 260
Calories from Fat 120
Total Fat 14g 21%
Saturated Fat 3g 16 %
Cholesterol 30mg 10 %
Sodium 420mg 18 %
Carbohydrate 28g 9 %
Dietary Fiber 3g 12 %
Sugars 4g
Protein 9g
Vitamin A 10%
Vitamin C 70%
Calcium 10%
Iron 8%