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Roasted Veggie Pasta Salad with a Balsamic Vinaigrette

Hanna
  • 20 minutes
  • Serves 8

INGREDIENTS

1 lb

fusilli (I use Tinkyada’s brown rice spirals)

2

sweet bell peppers

2

zucchini (about 6 inches long)

1 pint

cherry tomatoes

1/2 cup

fresh basil

1/2 cup

feta cheese

1 tbsp

olive oil

1 clove

garlic, crushed (I use a microplane)

Coarse Salt

4 tbsp

balsamic vinegar

5 tbsp

olive oil

1 clove

garlic, crushed

Salt and Pepper