Ingredients

The following ingredients have 4 Servings
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 7 oz asparagus
  • 7 oz baby broccoli
  • 5 oz cherry tomatoes
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 14 oz dried pasta
  • 1 cup prepared Italian salad dressing

Instruction

  • Chop the vegetables and place them in a large bowl with the olive oil and oregano. Mix well until all the vegetables are coated.
  • Divide the vegetables between two baking trays or dishes and roast in a 400f oven for 15 minutes, turning once.
  • Meanwhile cook the pasta according to package instructions. Drain it under cold water and allow it to cool.
  • Let veggies cool for 20 minutes on the pan, then toss in a large bowl with pasta and prepared dressing.
  • Serve at room temperature or store in an airtight container in the fridge for up to 2 days.