Roasted Vegetable & Linguine Salad

Roasted Vegetable & Linguine Salad

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From: EatingWell Magazine May/June 1996

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

Ingredients 4 servings

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  • 12 ounces whole-wheat linguine
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds asparagus, trimmed and cut into 3-inch pieces
  • 3 bunches scallions, trimmed and cut into 3-inch pieces
  • 2 large red bell peppers, cut into thin strips
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup balsamic vinegar


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  1. Position racks in lower third and middle of oven; preheat to 450 °F.
  2. 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.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 328 calories; 8 g fat(2 g sat); 10 g fiber; 54 g carbohydrates; 13 g protein; 170 mcg folate; 6 mg cholesterol; 8 g sugars; 0 g added sugars; 2790 IU vitamin A; 83 mg vitamin C; 133 mg calcium; 4 mg iron; 532 mg sodium; 516 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1/2 lean meat, 1 fat

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