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


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; carbohydrates 54.4g; dietary fiber 10.3g; sugars 7.7g; fat 8.5g; saturated fat 2g; cholesterol 5.7mg; vitamin a iu 2789.6IU; vitamin c 82.6mg; folate 170mcg; calcium 133.4mg; iron 3.6mg; magnesium 108.7mg; potassium 515.8mg; sodium 532.1mg; thiamin 0.4mg.

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