Take this quick pasta salad to summer potlucks for rave reviews. Try roasting your favorite vegetables or whatever you have on hand.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Recipe Summary

40 mins


Ingredient Checklist


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

  • 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.


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

Nutrition Facts

328 calories; protein 13g 26% DV; carbohydrates 54.4g 18% DV; dietary fiber 10.3g 41% DV; sugars 7.7g; fat 8.5g 13% DV; saturated fat 2g 10% DV; cholesterol 5.7mg 2% DV; vitamin a iu 2789.6IU 56% DV; vitamin c 82.6mg 138% DV; folate 170mcg 43% DV; calcium 133.4mg 13% DV; iron 3.6mg 20% DV; magnesium 108.7mg 39% DV; potassium 515.8mg 14% DV; sodium 532.1mg 21% DV; thiamin 0.4mg 42% DV.