Roasted Vegetable Greek Pasta Salad

I am always looking for an amazing pasta salad to keep in the fridge. It is the perfect grab and go lunch throughout the week. Taking the extra step to roast the vegetables really makes this recipe so delicious.

Amazing roasted vegetables, fresh herbs, feta and a simple vinaigrette makes this pasta salad so worth gossiping about!

Roasted Vegetable Greek Pasta Salad

Yield: 4-6 servings

INGREDIENTS:
1 box fusilli pasta, cooked
1 zucchini, quartered and sliced
1/2 red onion, thinly sliced
10 cremini mushrooms, thinly sliced
4 artichoke hearts (canned in water), sliced
1-2 roasted red pepper, thinly sliced (store-bought)
1/2 cup feta, crumbled
1/4 cup fresh herbs, mix of dill and parsley
Olive oil, drizzle
Salt/pepper, to taste
Dressing:
1-2 tsp dried oregano
Italian seasoning, sprinkle
Garlic powder, sprinkle
Salt/pepper, to taste
1/3 cup olive oil
2 splashes white vinegar (add more to taste)

DIRECTIONS:
1. On a baking tray, toss zuchinni, red onion, and mushrooms with a drizzle of olive oil, salt and pepper. Bake in 350-degree oven for 20 minutes.
2. Meanwhile, prepare the other salad ingredients and dressing.
3. To assemble salad, mix all roasted vegetables, pasta, feta, fresh herbs and dressing together. Enjoy!