Warm Red Pepper Pasta Salad
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.
Ingredients
- 1 lb Medium Pasta Shells
- 2 carrots
- 1 large zuccini
- 3 red bell peppers
- 1 large tomato
- 1 green onion
- 2 cloves of garlic
- 1 tbsp Nutritional Yeast
- Olive Oil
- Sea Salt
- Crushed Red Pepper Flakers
- Summer Harvest Spice Blend
- Water
Instructions
- 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.
Roasted Red Pepper Dressing
- In a blender combine roasted peppers, garlic, sea salt, nutritional yeast, red pepper flakes and olive oil to thin.
- Blend until smooth.