Imagine a warm pasta salad with roasted zucchini and carrots, juicy summer tomatoes, a creamy roasted red pepper dressing, and mini pasta shells. If you haven`t tried a warm pasta salad before, now is the time to try this recipe.
This warm red pepper pasta salad combines roasted seasonal vegetables, juicy tomatoes, green onions for nice kick and a creamy roasted red pepper dressing to bring it all together.
Instead of a light olive oil dressing we are going with a creamy blended mix of roasted red peppers, roasted garlic, nutritional yeast for that cheesy taste, and olive oil to thin. If you are light on olive oil don`t worry about it, I had to use water in a pinch, and the dressing still came out delicious.
Warm Red Pepper Pasta Salad
Ingredients
Method
- Preheat your oven to 400 °F
- Diced your carrots and zucchini into small cubes. Place them on a small sheet pan and season with drizzle with olive oil, sprinkle of sea salt and summer harvest spice blend.
- On another small sheet pan cut red bell peppers into quarters and drizzle with olive and sprinkle of season salt.
- Roast in your oven for 10 minutes.
- While the veggies are roasted go ahead and boil your pasta in a pot of salted until cooked.
- Cut your tomato in small cubes and set aside. Finely chop your green onion and set aside.
- In a large bowl combine cooked pasta, roasted zucchini & carrots, cubed tomato, green onions and pour in dressing and mix well. Serve and store the leftovers in a airtight container in the fridge.
- In a blender combine roasted peppers, garlic, sea salt, nutritional yeast, red pepper flakes and olive oil to thin.
- Blend until smooth.
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