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Pasta Salad with Roasted Vegetables

Pasta Salad with Roasted Vegetables Recipe

  • 6 scallions, white and light green parts, thinly sliced
  • 4 medium zucchini, sliced
  • 3 bell peppers, red and/or yellow, cored, seeded, and cut lengthwise into strips
  • 2 cups cherry tomatoes
  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • 2 cups fresh (about 4 ears) or defrosted frozen corn kernels
  • 1 pound fusilli, bow ties, or penne
  • 3 tablespoons whole grain mustard
  • 2 medium garlic cloves, minced
  • ¼ cup fresh lemon juice
  • 2 tablespoons sherry vinegar
  • Salt and freshly ground black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh basil
  • ½ cup freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 493kcal (25%)
Total Fat 24g (37%)
Saturated Fat 4g (21%)
Cholesterol 6mg (2%)
Total Carbohydrate 59g
Dietary Fiber 6g
Sugars 9g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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