Roasted Vegetable Pasta Salad
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 400.00 | g | Pasta, spiral shaped cooked |
| 30.00 | ml | Olive oil |
| 2.00 | pc | Red Onion quartered |
| 2.00 | pc | Aubergine cubed |
| 2.00 | pc | Baby marrow/courgettes ''Zucchini'' diagonally sliced |
| 3.00 | pc | Tomatoes medium quartered |
| 1.00 | pc | Red Peppers , juliene |
| 1.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 30.00 | ml | Knorr Creamy Ranch Salad Dressings 1L |
| 50.00 | g | Streaky bacon , chopped and cooked until crispy |
| 50.00 | g | Feta cheese |
Preparation
1.Cook pasta and set aside
2.Place all the vegetables in the baking dish or roasting pan and sprinkle with olive oil, thyme and salt & pepper.
3.Put in a heated oven at 180˚C until vegetables are cooked
4.Dress the pasta with the salad dressing. Add in the roasted vegetables and mix well.
5.Sprinkle crispy bacon and feta cheese on top.
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