Vegan Roasted Vegetable Pasta Salad

Ingredients

• about 450 g Pasta
• 1 cup Broccoli Florets
• 1 medium Bell Pepper
• 0.5 medium Red Onion
• 1 cup Cherry Tomatoes
• 3 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 tsp Dijon Mustard
• 0.5 tsp Dried Oregano
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cook pasta according to package directions. Drain and rinse with cold water.
3. 3Chop broccoli florets, bell pepper, and red onion into bite-sized pieces. Halve cherry tomatoes.
4. 4Toss the vegetables with 2 tbsp olive oil, salt, and pepper.
5. 5Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
6. 6In a small bowl, whisk together balsamic vinegar, Dijon mustard, 1 tbsp olive oil, and oregano.
7. 7In a large bowl, combine cooked pasta and roasted vegetables. Pour the vinaigrette over the salad and toss well.
8. 8Serve chilled or at room temperature.

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