Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad is a vibrant and satisfying dish that combines the flavors of roasted zucchini, bell peppers, and cherry tomatoes with whole-grain pasta. Tossed in a zesty vinaigrette and sprinkled with fresh parsley and optional vegan feta, this pasta salad is a perfect side dish for any occasion, from picnics to weeknight dinners. It's not only colorful and delicious but also packed with nutrients, making it a healthy addition to your meal.

Ingredients:

• 2 cups whole-grain pasta (such as penne or rotini)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled vegan feta (optional)

Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the zucchini, red and yellow bell peppers, and cherry tomatoes with olive oil, oregano, basil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

2. Cook the Pasta: While the vegetables are roasting, cook the pasta according to the package instructions. Drain and let cool.

3. Prepare the Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

4. Assemble the Salad: In a large bowl, combine the roasted vegetables, cooked pasta, red onion, and fresh parsley. Pour the vinaigrette over the salad and toss to coat. If using, sprinkle with crumbled vegan feta.

5. Serve: Serve the salad chilled or at room temperature. Enjoy as a side dish or a light main course.