Veggie Pasta Salad

Pasta salad packed with fresh veggies is a great vegetarian delight. This healthy, quick and simple side dish will surely brighten up your day !!

📝 Ingredients

• 1 LB OR 16 OZ Fusilli OR Rotini Pasta (Or any other pasta)
• 1 small Red Capsicum
• 1 small Orange OR Green Capsicum
• 1 big Large onion
• 6-7 florets Broccoli
• 1 cup Diced eggplant ((optional))
• 1/4 cup Sundried tomatoes ((optional))
• 1 cup Store bought Artichoke hearts ((optional))
• 1 cup Pinenuts OR Walnuts
• 1/2 cup Sliced Green and black Olives
• 1/4 + 1/4 cup Olive oil
• 1 tablespoon Garlic Salt or freshly crushed garlic
• 1/2 tablespoon Freshly ground Black peppercorns
• 1/2 tablespoon Crushed red chili flakes
• Salt to taste
• 4-5 leaves of Fresh Basil, chopped

👨‍🍳 Instructions

1. 1Assemble: all the ingredients.
2. 2Wash, clean and dice veggies. Preheat oven to 500 degree F (260 degree C).
3. 3Transfer them to a bowl and add 1/4 cup of olive oil and 1 tablespoon of garlic salt or crushed garlic.
4. 4Using a spoon gently toss the veggies.
5. 5Veggies should be coated in olive oil.
6. 6Grease a baking tray and spread the veggies in a single layer.
7. 7Place them in the hot oven and broil them for 25-30 minutes or until crisp. Depending on the oven heat they may become crisp faster.
8. 8Keep a close eye on the pinenuts; they will be done in few seconds. Or choose to toss them over the stove in a pan.
9. 9In the meanwhile boil pasta according to the package instructions.
10. 10Do not overcook the pasta.
11. 11Drain the boiled pasta and rinse under cold water to remove starch. Set it aside.
12. 12When the veggies are crisp and brown around the edges, take them out of the oven and start assembling the recipe.
13. 13Transfer boiled pasta to a bowl.
14. 14Add the remaining 1/4 cup of olive oil, toasted pinenuts...
15. 15Sliced olives....
16. 16Crushed black peppercorns....
17. 17Add grilled veggies, red chili flakes and give it a good toss. REMEMBER - before adding salt taste the pasta because salt was already added to the veggies, so add in moderation. Finally stir in artichokes, fresh basil leaves and fold the salad gently.
18. 18Some of the artichoke outer leaves will break off during mixing- it's just fine. Give the salad bowl a good toss.
19. 19Enjoy it hot or cold.