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Roasted Veg Pasta Salad

By Saragriff (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • cooling off
  • Easy
  • Serves 4
A fresh way to add a burst of colour on your plate in the summertime and a perfect dish to bring along to a BBQ!
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Ingredients

  • 100g ptitim (Israeli couscous) or any pasta of your choice
  • 1 1/2 mug of chicken stock
  • 1 tbsp olive oil
  • 1/2 a large courgette
  • 2 small pickled red peppers
  • 1/2 red onion
  • 1/3 medium butternut squash
  • 2 cloves of garlic, roughly chopped
  • 4-5 large florets of broccoli, broken up
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • pesto to your taste

Method

  • STEP 1
    Heat the oven to 200C /180C fan/ gas 6, and dice all the veg to a similar size (~1.5 cm cubes). Put them all in a roasting tray (apart from the pickled peppers) and drizzle over the oil, and add the garlic, thyme, oregano, coriander, chili flakes, a pinch of salt and pepper and mix this to coat everything and roast for 40 mins (turning them over after 20 mins)
  • STEP 2
    In the latter 20 mins, cook the ptitim/ pasta in the chicken stock - making up the mark with water for the pasta, drain and allow to cool slightly in the saucepan until the veg is ready
  • STEP 3
    Allow the veg to cool off slightly before adding it to the sauce pan, then add in the pickled peppers and pesto to your taste and stir to combine! serve while still slightly warm or cold :)

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A star rating of 5 out of 5.1 rating
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