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Chock-full of summer vegetables, crumbled bacon, and Feta, this colorful pasta dish is light on sauce without sacrificing flavor.

Roasted {Summer} Vegetable Pasta. Tasty, simple, and a good way to use those surplus summer veggies.

🍓ROASTED VEGETABLE PASTA🍓For 6 🌿1 cup roasted butternut squash (1 inch chop) 🌿1 cup roasted potatoes (yukon gold, 1 in ch chop) 🌿1 cup roasted red onion (1 red onion, sliced into 1/2 inch thick circles) 🌿2 tablespoons olive oil, plus more for drizzling 🌿1 cup cherry tomatoes, halved 🌿1 garlic clove, minced 🌿1/2 cup basil, chiffonade 🌿2 tablespoons balsamic vinegar 🌿8 oz dry pasta

Roasted vegetables...yummy!12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.) 3/4 C olive oil 1/8 C Worcestershire sauce plus 1 Tbsp 1 1/2 Tbsp paprika 1 Tbsp garlic salt

Week 2 Night 2 Chicken Pesto Pasta Salad. I served it hot instead of as a cold salad, added the mozzarella at the last minute so it wouldn't glob together.

Roasted Vegetable Pasta Salad. Yummy pasta salad as a side dish. Side dish recipe.