Mains
Vegetarian/Vegan
World
Roasted veggie pasta salad
4
40 mins
An easy make ahead or leftovers meal since it’s designed to be served cold. Any of your favourite roasting vegetables can be added or substituted.
Ingredients
  • 250g whole grain pasta (or a low carb pasta such as chickpea pasta)
  • 1 tbsp olive oil 
  • 200g asparagus (chopped into thirds)
  • 2 zucchini (sliced) 
  • 2 red peppers (sliced)
  • 1 onion (sliced) 
  • 100g sliced halloumi (omit for low fat) 
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar or red wine vinegar 
  • 1/2 tsp Dijon mustard
  • 1/4 tsp garlic ganules
  • Salt and pepper 
  • A handful of basic, chopped 

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Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Preheat oven to 180c.
2.
Toss the vegetables in 1tbsp olive oil, salt and pepper.
3.
Roast vegetables for about half an hour, checking as timings will vary depending on how small you chop them.
4.
Cook your pasta according to the instructions, then drain and set aside.
5.
Whisk together 3 tbsp olive oil, the vinegar, mustard and garlic. Season to taste.
6.
Grill your halloumi in a pan for a few minutes on each side until browned nicely.
7.
Toss pasta with vegetables and basil in the dressing, and then add in chopped pieces of halloumi, if using.
8.
Add more basil to serve and season again to your taste.
9.
10.
11.
12.
Tip
Use a pasta that works for your diet plan - chickpea, lentil, edamame or black bean pastas are good choices for low carb
Cost-saving tips
Halal Friendly
Abbi
Head Chef
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