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Cassava Pasta Salad with Roasted Veggies
Author
Isis
Ingredients
8.8
oz
box Cassava Kitchen Fusilli
Dressing
1/3
cup
lemon juice
1/3
cup
extra virgin olive oil
2
tsp
white sugar
2
garlic cloves
minced
1/2
tsp
each salt and pepper
1/2
tsp
each dried basil
oregano, thyme and crushed red pepper
Roasted Veggies
2
bell peppers
any color, cut into 1" pieces
1/2
red onion
diced
1
eggplant
cut into 1/2” pieces
1/4
cup
extra virgin olive oil
1
tsp
each salt and pepper
3
cloves
garlic
minced
1/4
cup
marinated artichokes
chopped
1/4
cup
olives
sliced
1/4
cup
sun-dried tomatoes
chopped
Green onions
chopped
Feta
crumbled
Instructions
Cook pasta per directions
Drain, rinse in cool water and refrigerate
Dressing
Place ingredients in jar and shake well
Set aside
Roasted Veggies
Preheat oven to 400 F
Spread vegetables on baking sheet and drizzle with oil
Sprinkle with salt, pepper and garlic, toss to coat
Roast 25 minutes, tossing once
Move vegetables to large bowl, add 1/2 the dressing, toss and marinate for 30 minutes
Build pasta salad
Combine pasta, roasted veggies, remaining dressing, artichokes, olives and sun dried tomatoes
Top with green onions and feta
Enjoy!