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Warm Roasted Vegetable Pasta Salad
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Warm Roasted Vegetable Pasta Salad

A delicious pasta salad made with roasted vegetables and tossed with an Italian tomato and basil sauce. Full of flavour and perfect for an easy summer meal.

Makes 6
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
1 red onion, peeled and chopped
1 medium eggplant, cut into 1-2cm pieces
1 red capsicum, deseeded and cut into 1-2cm pieces
2 courgettes, cut in half lengthwise and thickly sliced
2-3 Tbsp olive oil
250 g penne pasta
450 g pouch Wattie's Italian Creations Tomato and Basil Pesto Pasta Sauce
fresh basil leaves

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Preheat the oven to 200°C (fan bake). Toss the prepared vegetables in olive oil and place in a single layer into a shallow sided baking tray. Bake for 15-20 minutes, until vegetables are just tender.
Step 2
2. Cook penne pasta in a large pot of boiling water for 10-12 minutes, until al dente (firm to the bite). Drain. Return pasta to the saucepan.
Step 3
3. Pour over Wattie's Italian Creations Tomato and Basil Pesto Pasta Sauce and mix well. Add roasted vegetables and carefully mix through the pasta and sauce. Spoon into a serving dish. Garnish with fresh basil leaves. Serve warm with BBQ chicken or meat.
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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 red onion, peeled and chopped
1 medium eggplant, cut into 1-2cm pieces
1 red capsicum, deseeded and cut into 1-2cm pieces
2 courgettes, cut in half lengthwise and thickly sliced
2-3 Tbsp olive oil
250 g penne pasta
450 g pouch Wattie’s Italian Creations Tomato and Basil Pesto Pasta Sauce
fresh basil leaves
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