Lexi's Clean Kitchen · by Lexi
Mediterranean Pasta Salad with Roasted Vegetables
NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 37%
CARBS 62G50% OF CAL
7G FIBER45G OTHER10G TOTAL SUGAR
FAT 24G44% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted summer vegetables, fresh mozzarella, and a bright garlic-herb vinaigrette. Colorful, versatile, and ideal for meal prep or cookouts.
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View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz pasta of choice
- 1 zucchini (quartered and sliced)
- 1 yellow squash (quartered and sliced)
- 1 eggplant (quartered and sliced)
- ½ bunch asparagus (trimmed and cut into 1-inch pieces)
- 1 red onion (cut into chunks)
- 1 red bell pepper (cut into chunks)
- 4 oz cherry tomatoes
- 6 cloves garlic (unpeeled)
- Olive oil (for roasting)
- Salt and pepper (to taste)
- ¼ cup fresh parsley (finely chopped)
- ¼ cup fresh basil (finely chopped)
- 1 shallot (finely diced)
- 1 container mini mozzarella balls (about 8 oz)
- ⅓ cup olive oil
- Juice of ½ lemon
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
At a glance
PER SERVING · TIME 50M
CAL 25%·PRO 37%
CARBS 62G50% OF CAL
7G FIBER45G OTHER10G TOTAL SUGAR
FAT 24G44% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1146mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 663mg
- Calcium
- 197mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.