Pasta Salad with Roasted Vegetables Recipe

  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3 carrots, chopped
  • 1 red onion, chopped
  • 1 zucchini, chopped
  • 1 yellow summer squash, chopped
  • 1 bulb garlic
  • 1 tablespoon olive oil
  • 1 pound pasta
  • 1/4 cup canola oil
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Italian seasonings
  • salt and pepper, to taste
For dessing, combine olive oil, Italian seasonings, and salt and pepper, to taste.

Pour dressing over cut up vegetables and spread out on 1 or 2 cookie sheets.

Cut 1 bulb of garlic in half crosswise. Drizzle with olive oil and wrap in foil.

Roast vegetables and garlic in a 400° oven for 45-60 minutes; remove from oven and cool.

Meanwhile, cook pasta according to package; drain.

In large serving bowl, add cooked pasta.

In a small mixing bowl, take roasted garlic and squeeze head to release paste. Add canola oil, lemon juice and lemon zest. Blend well.

Add roasted vegetables into pasta and mix. Pour garlic mixture over pasta and mix well. Chill or serve salad at room temperature.

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