Pasta Salad with Roasted Vegetables
INGREDIENTS
  • Cooking Time: 15 minutes
  • Servings: 6
  • Preparation Time: 15 minutes
  • 3 zucchini
  • 2 yellow squash
  • 1 1/2 cup butternut squash
  • 1 Tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • 1/4 teaspoon rosemary
  • 1 cup cubed ham
  • 1 cup mozzarella cheese
  • 1 can (about 1 cup) artichoke hearts
  • 6 ounces egg noodles
DIRECTIONS
  1. Preheat the oven to 425° F.
  2. Cut the zucchini squash and yellow squash into long strips and the butternut squash into cubes.
  3. Arrange the squash onto an oiled baking sheet, lightly coat with olive oil, and season with salt, pepper, and rosemary. Roast in the oven for 15 minutes.
  4. Boil water in a medium pot.
  5. While waiting for the water to boil, slice the ham and cheese into cubes. Cut the artichoke hearts into bite-sized pieces.
  6. Add the pasta to the boiling water and cook until al dente. Drain and add to a large bowl.
  7. Remove the squash from the oven, cut into small chunks, and add to the bowl. Combine the remaining ingredients and drizzle with olive oil.
RECIPE BACKSTORY
A fun combination that works both warm and chilled. I recommend using pre-sliced vegetables for efficiency (at least for the butternut squash).