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Roasted Veggie Pasta Salad with Lemon and Feta
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Roasted Veggie Pasta Salad with Lemon and Feta

Course Main, Sides
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Large pot

Ingredients

  • 2 tbsp olive oil divided (more if desired)
  • 1 cup of broccoli florets
  • 1 small sweet yellow onion large dice
  • Zucchini cut into coins
  • 1 red bell pepper large dice
  • 4-5 cloves of garlic skin on
  • Crushed red pepper flakes to taste
  • Dried oregano to taste
  • Sea salt and freshly cracked pepper to taste
  • Handful or more baby cherry tomatoes
  • 6 oz whole wheat penne pasta cooked per instructions
  • Juice and zest of 2 small lemons
  • 2 tbsp toasted pine nuts
  • 2 tbsp fresh parsley chopped
  • Feta cheese to taste

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.
  • Place the broccoli florets, onion, zucchini, and bell pepper onto the baking sheet, then add the garlic cloves (skins on).
  • Drizzle with 1 tablespoon of olive oil, then season with crushed red pepper flakes, dried oregano, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
     
  • Place into the oven and roast for 20 minutes.
  • Drizzle some more olive oil, if needed,  then add the tomatoes. Place back into the oven for 5-7 minutes.
  • Remove from the oven and set aside to cool.
  • Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves thinly, then sprinkle them on top of the roasted veggies.
  • While the veggies are roasting, cook the pasta per instructions, in a large pot of well-salted water. Drain, reserving ½ cup of pasta cooking water. 
  • Combine the lemon juice, lemon zest, and remaining olive oil with sea salt and freshly cracked pepper, to taste, in a large bowl. Whisk until well combined.
  • Add the drained pasta and toss to coat evenly, adding some of the reserved pasta water, as needed.
  • Taste the pasta, then add more seasonings, lemon, or olive oil if needed.
  • Add the roasted veggies,  toasted pine nuts, and fresh parsley, then toss well.
  • Pour into a serving bowl, then sprinkle with feta cheese to taste. Serve warm. Enjoy.