Continuing with great ideas for your spring holiday table, this roasted vegetable pasta salad is another perfect choice. Not just for holidays but perfect for any day! This salad is chock full of roasted veggies of your choice, pasta and a delicious slightly sweet and tangy vinaigrette. This is perfect for making at the beginning of the week and taking for lunch or serving as a one dish meal with the addition of some rotisserie chicken or roasted meat or leftover steak! This salad is very versatile and you can add whatever you enjoy best. Add this to your list of considerations for Easter dinner! I think your guests will love this one!
This salad is really easy to make. It can be used as a “clean out the fridge” opportunity or it can be made as fancy as you like. I have used zucchini, cherry tomatoes, colorful bell peppers, onions, mushrooms, and garlic. You can use any combination of fresh, seasonal vegetables you love. I think eggplant, asparagus, yellow squash and even spinach would be great added in here. How about broccoli or cauliflower? You make the decision based on your favorites.
I made a delicious sweet and tangy vinaigrette to go on this salad with balsamic, olive oil, lemon juice, mustard and honey. It was the perfect compliment to the roasted vegetables. I did not add any cheese in this batch but I think either soft, fresh boconccini mozzarella balls or even a healthy sprinkling of fresh feta cheese would be amazing! It would give this salad a delicious creamy finish.
This is as simple as chopping tossing, roasting, mixing and serving. This salad will keep in the fridge for up to a week and is perfect for just digging into whenever you are hungry. Adding in some protein makes this a one dish meal. Perfect for a holiday celebration, or everyday dinner. You can jazz this up as plain or fancy as you like. The choice is yours!
I hope you give this roasted vegetable pasta salad a try sometime soon, whether for your Easter table or anytime and I hope you love it!
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