Eat Yourself Skinny · by Kelly Gellner★ 4.9 (12)
Roasted Veggie Pasta Salad
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 18%
CARBS 81G75% OF CAL
12G FIBER30G SUGAR39G OTHER
FAT 10G20% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad loaded with roasted vegetables including zucchini, asparagus, tomatoes, and peppers, dressed with lemon and herbs. Fresh and satisfying.
sideamericansaladpasta🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb whole wheat rotini
- 1 zucchini (chopped)
- 1 yellow squash (chopped)
- 1 pint cherry (or grape tomatoes, sliced)
- 1 small bunch asparagus (trimmed and chopped)
- 1 green bell pepper (seeded and chopped)
- 1/2 red onion (chopped)
- 1 Tbsp olive oil
- Salt/pepper (to taste)
- 1/4 cup fresh basil (chopped (optional))
- 1/4 cup olive oil
- 3 Tbsp apple cider vinegar
- 2 Tbsp lemon juice (half a lemon)
- 2 Tbsp Dijon mustard
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 18%
CARBS 81G75% OF CAL
12G FIBER30G SUGAR39G OTHER
FAT 10G20% OF CAL
1G SAT8G 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
- 10m
- Cook
- 20m
- Sodium
- 581mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.