Recipe: Roasted Vegetable Pasta Salad

Pasta. Everyone loves it, it's easy to make, it goes with almost everything and is appropriate no matter what the weather is.

Ingredients

• 6 asparagus spears, cut into 1-inch pieces
• 1 cup green beans, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 12 ounces green and white rotini
• 2 ounces crumbled feta cheese
• 1/3 cup jarred pepperoncini, drained, chopped
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pesto
• 1 tablespoon fresh lemon juice

Directions

Preheat oven to 400 degrees. Place the asparagus and beans into a pie pan; toss with 2 tablespoons of the oil and 1/2 teaspoon of the salt. Roast for 20-25 minutes until tender and slightly caramelized.

Prepare rotini according to package directions; drain and rinse under cold water, then place into a large mixing bowl.

Add the roasted vegetables to the mixing bowl, along with the feta, pepperoncini, oregano, pepper and remaining 1/2 teaspoon salt.

Combine the pesto, lemon juice and remaining tablespoon of oil; pour over the salad and toss to coat.

Serve at room temperature or chilled.

Makes 8-10 servings.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Sept. 15, 2011.