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Roasted-Vegetable-Pasta-Salad
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Roasted Vegetable Pasta Salad

A pasta salad that is high on wonderful tastes, low in calories and fat.
Course Salad
Prep Time 40 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings 16 x 1 cup / 150 g
Calories 121kcal

Ingredients

Instructions

  • Wash eggplant, slice off and discard green end. Do not peel. Slice the eggplant into 1 cm (1/2 inch) thick rounds. If using a paddle-type air fryer such as an Actifry™, put in pan with 1 tablespoon of olive oil. If using a basket-type such as an AirFryer™, toss with 1 tablespoon of olive oil and put in basket. Cook for about 40 minutes until quite soft and no raw taste left. Set aside.
  • Wash zucchini / courgette, slice off and discard green end. Do not peel. Slice into 1 cm (1/2 inch) thick rounds. If using a paddle-type air fryer such as an Actifry™, put in pan with 1 tablespoon of olive oil. If using a basket-type such as an AirFryer™, toss with 1 tablespoon of olive oil and put in basket. Cook for about 25 minutes until quite soft and no raw taste left. Set aside.
  • Wash and chunk the tomatoes. If using an Actifry 2 in 1, arrange in top grill pan. If using a basket-type air fryer, arrange in basket. Spray lightly with cooking spray. Roast for about 30 minutes until reduced in size and starting to brown. Set aside.
  • Cook the pasta according to pasta directions, empty into colander, run cold water over it to wash some starch off, drain, set aside to cool.
  • Wash, seed and chop the bell pepper; put into a large bowl. Wash and slice the cherry tomatoes (or small-chunk the regular tomato); add to that bowl. Add the roast veggies, the pasta, the salt, the dressing, the chopped basil, and the parm and toss all with your (clean) hands to mix well.
  • Set in fridge to chill and marinate.
  • Serve chilled or room temperature.

Notes

You can have your machine roast all the veggies ahead of time, even the night before, as I did.
You can assemble all this a day ahead of time: it's one of those salads that is best let stand in fridge for a while ahead, anyway.
Feel free to improvise with whatever veggies you want, there is nothing sacred about the veggies I suggested here, it's just what needed using up!

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 417mg | Potassium: 471mg | Fiber: 4g | Sugar: 7g | Vitamin A: 890IU | Vitamin C: 34.2mg | Calcium: 53mg | Iron: 0.8mg