Pasta salad with roasted vegetables
Description
Minimum effort — excellent result. For this dish, you can use any pasta. The shape won't affect the taste at all. The main thing is that the pasta should be made from durum wheat. Be careful not to overcook the pasta, otherwise it will fall apart in the plate. To find out when it's ready, you can serve immediately.
Instructions
- 1
Step 1
Thoroughly wash the vegetables. Prick the tomatoes, eggplant, and zucchini in several places. Peel the white onion and cut it crosswise halfway through. Brush all the vegetables with olive oil and place them in a baking dish. Preheat the oven to 220 degrees Celsius and bake the vegetables for 50 minutes.
- 2
Step 2
Cook the farfalle in salted water according to the package instructions until al dente. Drain the water, strain the pasta through a colander, then toss with olive oil.
- 3
Step 3
Now you need to prepare the dressing sauce. For this, place the strained tomatoes, a peeled garlic clove, and oregano into the blender bowl, then pour in the vegetable oil. Blend until smooth.
- 4
Step 4
Remove the baked vegetables from the oven, cover them with foil, and let them cool. Then peel and cut them into evenly sized pieces.
- 5
Step 5
Place the sliced vegetables on the cooled pasta, add the sauce, mix thoroughly, and divide among plates. Serve the pasta salad.