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Whole Wheat Pasta and Roasted Vegetable Salad

8 servings
Dinner

Characteristics

Low Sodium Vegan Vegetarian

Nutritional Facts Per Serving

264
Calories
7.3 g
Protein
40.6 g
Carbs
5.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 264
  • Fat 9.8 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   7 mg
  • Carbohydrate 40.6 g
    • Fibre   5.9 g
    • Sugars  
  • Protein 7.3 g
    • Vitamin A 7 %
    • Vitamin C 62 %
    • Calcium 3 %
    • Iron 12 %

Method

Preheat the oven to 400 degrees F. Place vegetables, herbs and 1/2 the olive oil in a bowl and gently toss to combine. Spread mixture on non-stick or parchment-lined baking tray. Roast 30 minutes, or until tender. Cool to room temperature. Boil pasta until tender, and then drain well, cool in cold water, and drain well again. Combine pasta, vegetables, remaining olive oil, vinegar, sugar, salt and pepper in a bowl and toss to combine.

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