Roasted Vegetable Pasta Salad with Egg

This Roasted Vegetable Pasta Salad with Egg is a delightful and nutritious dish that combines the goodness of roasted vegetables, hard-boiled eggs, and a flavorful dressing. Its perfect for a light lunch or as a side dish for a barbecue.

Ingredients:

• 2 cups pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, sliced
• 1 cup zucchini, diced
• 1/2 cup red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 hard-boiled eggs, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• For the dressing:
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Add bell pepper, zucchini, red onion, and cherry tomatoes to a bowl

Add 2 tablespoons of olive oil and toss to coat

Add pepper and salt to taste

Place the veggies on a baking sheet and roast them in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized

Sometimes stir to make sure cooking is even

Follow the directions on the package to cook the pasta while the vegetables are roasting

Take it out and let it cool down

Add 1/4 cup of olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper to a small bowl

Use a whisk to slowly mix the ingredients together

Put the roasted vegetables and cooked pasta in a large serving bowl

Put the dressing on top of the pasta and vegetables, and then gently toss everything to cover it

Add sliced hard-boiled eggs, chopped fresh basil, and grated Parmesan cheese to the salad to finish it off

You can serve the Roasted Vegetable Pasta Salad with Egg right away or put it in the fridge to eat later

Have fun