Ingredients

The following ingredients have 5 Servings
  • 2 cups cooked spiral pasta (drained and rinsed)
  • 1 medium zucchini (courgette sliced about 1/4-inch thick)
  • 1 medium yellow summer squash (sliced about 1/4-inch thick)
  • 1 medium red bell pepper (cut in 1-inch squares)
  • 1 baby eggplant (aubergine sliced in 1/4-inch slices)
  • 2-3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Lemon Poppy Dressing

Instruction

  • Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
  • For oven roasting, line a large baking sheet with parchment.
  • In a large bowl, toss the vegetables with the olive oil.
  • If using a grill, place vegetables in a single layer and grill for about 10 minutes, turning the veggies half way through the cook time.
  • If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown.
  • Toss the roasted vegetables and pasta to combine.
  • Add the dressing and toss to coat.
  • Serve either at room temperature or chill for about 1 hour to serve cold.
  • Store leftover salad in the refrigerator.