Take this quick pasta salad to summer potlucks for rave reviews. Try roasting your favorite vegetables or whatever you have on hand. Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • Position racks in lower third and middle of oven; preheat to 450 degrees F.

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  • Break linguine into pieces about 3 inches long. Cook the broken linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl, toss with 1 teaspoon oil and set aside.

  • Toss asparagus, scallions and bell peppers in a large bowl with the remaining 2 tablespoons oil, salt and pepper. Divide the vegetables between 2 large baking sheets, spreading them in an even layer.

  • Roast for about 10 minutes, stir the vegetables and switch the positions of the baking sheets. Continue roasting, stirring occasionally, until the vegetables are tender and well-browned, 10 to 15 minutes more.

  • Add the vegetables to the linguine and toss to combine. Add Parmesan and vinegar and toss again.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day. Bring to room temperature before serving

Nutrition Facts

328 calories; 8.5 g total fat; 2 g saturated fat; 6 mg cholesterol; 532 mg sodium. 516 mg potassium; 54.4 g carbohydrates; 10.3 g fiber; 8 g sugar; 13 g protein; 2790 IU vitamin a iu; 83 mg vitamin c; 170 mcg folate; 133 mg calcium; 4 mg iron; 109 mg magnesium;