Fall Pasta Salad

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I personally don’t love mayo mixed with noodles, in fact, I don’t like mayo at all. But did you know that pasta salad does not have to be full of anything that’s rich in saturated fat? AND still be good? That’s why I came up with this recipe!

Roast veggies, cook pasta, toss together. It’s really that simple.

*Recipe is vegetarian & gluten free*

You will need:

  • 1 box high fiber, high protein pasta (such as Banza)
  • 1 large zucchini/summer squash
  • 1 red bell pepper
  • 1 tbsp olive oil
  • dried italian herbs
  • Parmesan shreds/shavings

Instructions:

  1. Roast vegetables! Slice zucchini and bell peppers into rounds and slices, respectively.
  2. Coat in cooking oil of choice and coat with s&p.
  3. Toss together and place in a 400 degree oven for about 15 mins.
  4. Boil water and cook pasta according to box directions.
  5. Drain pasta and rinse with cold water.
  6. Cool roasted vegetables.
  7. Toss cooled vegetables in with cooled pasta, olive oil, and Italian herbs, and parmesan.
  8. Serve immediately if desired, otherwise it keeps will in the fridge for about a week. πŸ™‚

Happy harvest!

xx,

M

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