Roasted Vegetable & Linguine Salad

From EatingWell: 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.

Roasted Vegetable & Linguine Salad Recipe

6 servings, 1 1/2 cups each

Active Time: 20 minutes

Total Time: 40 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Preparation

Position racks in lower third and middle of oven; preheat to 450°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.

Tips & Notes

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

Nutrition

Per serving: 316 calories; 8 g fat ( 2 g sat , 5 g mono ); 6 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 13 g protein; 10 g fiber; 509 mg sodium; 411 mg potassium.

Nutrition Bonus: Vitamin C (135% daily value), Selenium (61% dv), Vitamin A (47% dv), Magnesium (26% dv), Folate (24% dv), Iron (18% dv), Calcium (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1/2 lean meat, 1 fat

More From EatingWell

10-Minute Breakfast Recipes

If you’re in a rush and thinking about skipping breakfast,...

Low-Calorie Slow Cooker Recipes

If you’re trying to lose weight, consider your slow-cooker...

Spring Chicken Recipes

Chicken is a versatile and cheap option for a healthy dinner...

Spring Cake Recipes

Who said you can’t have your cake and eat it too? These...
Healthy Meatball Recipes

Spaghetti and Meatballs is a classic, comforting Italian...

Low-Calorie Chicken Recipes for a Crock Pot

Chicken is a lean and versatile option for dinner, especially...

Summer Fruit Pies and Fruit Tarts

Berries and fresh summer fruit star in our healthy homemade...

100-Calorie Fruit Desserts

There's no need to forgo a sweet ending to a meal—even if you...
Healthy Winter Fruit Recipes & Winter Vegetable Recipes

Our healthy winter recipes featuring the winter’s best fruits...

High-Blood-Pressure-Diet Recipes

There’s no “magic bullet” for preventing high blood pressure...

Low-Sodium Dinner Recipes

These recipes fit into a lower sodium diet with no more than...

Heart-Healthy Recipes for Chicken

Preventing heart disease through diet is made easier with our...
Quick Heart-Healthy Recipes for Dinner

If you’re concerned about heart health and eating for a...

Heart-Healthy Recipes for Breakfast

Breakfast is good for your heart, says recent research in the...

Heart Healthy Recipes for Two

Preventing heart disease through diet is made easier with our...

Heart-Healthy Apple Recipes

The sweet, juicy crunch of a bright, fresh apple is a sure...