Here is a fresh and light pasta salad for a quick and delicious summer meal or side dish. Plenty of vegetables and complex carbs to sustain you for all that summer fun. Use brown rice pasta or try quinoa pasta to make this gluten free… and extra fabulous! A perfect dish to share at a potluck or picnic because those of you with food allergies know that potlucks can be very tricky! The fruit and vegetable platter is usually the only safe thing for me, a healthy option but will leave you hungry. So bring a dish you can eat and others will enjoy!
Enjoy health and fill your week with more veggies!
2 bell peppers (red, yellow, or green) cut into 1 inch pieces
1 onion, cut into 1 inch pieces
2 zucchini sliced into 1 inch pieces
8 ounces whole mushrooms
⅓ cup fresh basil, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 cups uncooked spiral style brown rice pasta
2 medium tomatoes cut into 2 inch pieces
2 cups vegan cheese, grated (optional)
Heat oven to 350F. Place peppers, onions, zucchini and mushrooms in a 13×9 baking pan and sprinkle with basil. Mix oil, vinegar, Italian seasoning, salt and pepper in a small bowl and pour over vegetables. Bake for 30 minutes.
Meanwhile, cook pasta as directed on package. Drain. In a large bowl, toss together the roasted vegetables, tomatoes and pasta. Sprinkle with vegan cheese, if using. Return to oven and bake for 15 minutes until vegetables are tender and cheese is melted. Serve hot or at room temperature. Enjoy!