Roasted Vegetable Pasta Salad
Serves 6
Ingredients:
6 cups cooked penne pasta (1 ½ pound dried), substitute gluten-free pasta if desired
½ cup roasted/grilled and large diced eggplant
½ cup roasted/grilled sliced yellow squash
½ cup roasted/grilled red onion slices
½ cup roasted/grilled halved asparagus
½ cup roasted/grilled bell pepper strips
½ cup frozen green peas, defrosted and drained
¼ cup toasted pine nuts
2 tablespoons sliced scallions
¾ - 1 cup any Berghoff salad dressing
¼ cup chopped fresh basil
Salt and ground pepper
Crumbled feta cheese, for garnish
Pitted, sliced kalamata olives, for garnish
Directions:
This salad can be made up to 4 hours ahead of time. In a large bowl, mix together the pasta, roasted vegetables, peas, pine nuts, and scallions. Toss with ¾ to 1 cup of your favorite Berghoff salad dressing. Stir in the basil and toss a bit more. Season with salt and pepper. Cover and refrigerate until ready to serve. Let stand at room temperature at least 1 hour before serving.
Just before serving, garnish the salad with the feta cheese and kalamata olives.