Roasted Vegetable Pasta Salad

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Ingredients:

  • 1 can black,  pitted olives
  • 1 cup cherry tomatoes, either whole or sliced in half
  • 2 cups whole wheat or gluten free pasta, cooked
  • 1 red bell pepper, chopped
  • 1 bundle of asparagus, ends discarded and chopped
  • 2 medium zucchini, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 tablespoon minced garlic
  • OPTIONAL, 2 beets, sliced and chopped (be warned these will take over the flavor a bit, so only use if you really like beets_
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar “with the mother”
  • 4 tablespoons avocado oil
  • OPTIONAL, top with sliced avocado when serving
  • Top with ground black pepper to taste, or add additional seasonings of choice
  • 1 tablespoon onion powder, or add chopped, roasted onions
  • 6 fresh basil leaves 

Directions:

  1. Add all vegetables to a large pan and either sauté them, or add to an over preheated to 400 degrees and cook until roasted to al-dente
  2. Cook pasta while you’re waiting for veggies to roast; drain and rinse and set aside.
  3. Once vegetables are roasted, add all ingredients into a large bowl; add oil + vinegars and toss together until everything is blended and mixed.
  4. Add ground black pepper and other seasonings of choice
  5. Cool and refrigerate until ready to serve, or serve warm
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