Ingredients
Scale
- 2 cups bowtie pasta (farfalle)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried oregano (optional)
- 1/4 cup zesty vinaigrette
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Prep your vegetables: chop the cherry tomatoes, bell pepper, and broccoli florets.
- Toss the veggies in olive oil, salt, pepper, and dried oregano (if using).
- Spread the veggies on a baking sheet and roast in the oven until golden, about 20-25 minutes.
- Meanwhile, cook the bowtie pasta in salted water according to package instructions until al dente. Drain well.
- In a large bowl, mix the warm pasta with the roasted veggies.
- Pour in the vinaigrette, and toss in chopped basil and grated parmesan.
- Serve warm or chilled, and enjoy!
Notes
Feel free to customize with different vegetables, cheeses, or dressings. This dish can be made ahead of time; just add fresh herbs or cheese right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg