Pasta Salad with Roasted Vegetables by @cuisinovia

1h20

4 servings

🧅

1 large

Onion

🍆

2 cubes

Aubergines (eggplants)

🥒

2 sliced

Zucchini (courgettes)

🫑

1 chunks

Sweet red pepper

🍅

2 cups

Cherry tomatoes

🧄

1 head

Garlic

🫒

0.33 l

Olive oil

🍝

250 g

Pasta

🥜

3 Tbsp

Roasted pine nuts

🌱

2 Tbsp

Pumpkin seeds

🫒

0.5 cup

Black olives

🌿

3 Tbsp

Parsley

🧅

1 sliced

Spring onion

🌿

Mint leaves

🧀

100 g

Feta cheese

  1. Place
    • onion
    • aubergines (eggplants)
    • zucchini (courgettes)

    Place all veggies in baking pan, expose garlic cloves with knife, drizzle olive oil, season.

  2. Roast

    Roast at 200°C for 60 min, stir occasionally.

  3. Cook
    • pasta

    Cook pasta, drain, rinse with cold water.

  4. Mix
    • pasta
    • garlic
    • onion

    Mix pasta with roasted veggies, remove garlic.

  5. Blend
    • olive oil
    • tahini
    • lemon juice

    Blend dressing ingredients, add roasted garlic, blend until smooth.

  6. Pour
    • black olives
    • roasted pine nuts
    • pumpkin seeds

    Pour dressing over salad, add olives, pine nuts, pumpkin seeds, stir.

  7. Serve
    • mint leaves

    Serve with mint leaves.

Pasta Salad with Roasted Vegetables by @cuisinovia

1h20

4 servings

🧅

1 large

Onion

🍆

2 cubes

Aubergines (eggplants)

🥒

2 sliced

Zucchini (courgettes)

🫑

1 chunks

Sweet red pepper

🍅

2 cups

Cherry tomatoes

🧄

1 head

Garlic

🫒

0.33 l

Olive oil

🍝

250 g

Pasta

🥜

3 Tbsp

Roasted pine nuts

🌱

2 Tbsp

Pumpkin seeds

🫒

0.5 cup

Black olives

🌿

3 Tbsp

Parsley

🧅

1 sliced

Spring onion

🌿

Mint leaves

🧀

100 g

Feta cheese

Preparation Steps

  1. Step 1/7

    Place all veggies in baking pan, expose garlic cloves with knife, drizzle olive oil, season.

    🧅onion
    🍆aubergines (eggplants)
    🥒zucchini (courgettes)
    🫑sweet red pepper
    🍅cherry tomatoes
    🧄garlic
    🫒olive oil
    🍳baking pan
    🔪sharp knife

  2. Step 2/7

    Roast at 200°C for 60 min, stir occasionally.

  3. Step 3/7

    Cook pasta, drain, rinse with cold water.

    🍝pasta

  4. Step 4/7

    Mix pasta with roasted veggies, remove garlic.

    🍝pasta
    🥢tongs

  5. Step 5/7

    Blend dressing ingredients, add roasted garlic, blend until smooth.

    🫒olive oil
    🌱tahini
    🍋lemon juice
    🍯honey
    💧water
    🌿mint
    🌿parsley
    ⚫black pepper
    🧂salt
    🧄garlic
    🧉small blender

  6. Step 6/7

    Pour dressing over salad, add olives, pine nuts, pumpkin seeds, stir.

    🫒black olives
    🥜roasted pine nuts
    🌱pumpkin seeds

  7. Step 7/7

    Serve with mint leaves.

    🌿mint leaves

Composition

Ingredients

Types

Vegetables, Condiments, Grains, Nuts, Seeds, Herbs, Dairy

Ingredients

onion, aubergines (eggplants), zucchini (courgettes), sweet red pepper, cherry tomatoes, garlic, olive oil, pasta, roasted pine nuts, pumpkin seeds, black olives, parsley, spring onion, mint leaves, feta cheese

Allergens

Gluten, Nuts, Dairy

Dietetics

Dietary regimen

Vegetarian, Mediterranean

Calories

450 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 70g, Sugar: 8g, Fat: 20g, Fiber: 10g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 3mg, Magnesium: 80mg, Potassium: 700mg, Sodium: 300mg

Vitamins

Vitamin A: 950IU, Vitamin C: 40mg, Vitamin E: 2mg, Vitamin K: 205g

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

baking pan, sharp knife, tongs, small blender

Appliances

oven, stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crunchy, Soft

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days