Roasted Vegetables and pasta salad

I had seen a recipe of roasted vegetable pasta on my friend Gayatri's blog here and wished to make it. I usually like to make my meals which are kid friendly, yet full of vegetables. So pasta is liked by all and this recipe is a winner with the kids and the adults. I have used colourful pasta spirals, but any  pasta can be used like penne, fusilli, rotelle or shell shaped ones.

Ingredients:

• 2 and 1/2 cup pasta (about 220 gm)
• 100 gm broccoli
• 50 gm capsicum
• 50 gm carrot
• 1/2 cup de-frosted frozen sweet corn
• 50 gm celery
• 12 green pitted olives
• 5 garlic cloves
• 1 large onion
• 1 tsp salt (plus more to salt the pasta while boiling)
• 1 tsp freshly ground pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice

Recipe:

• Chop all the vegetables into bite size pieces.
• Boil the pasta with enough salted water till it is done al dente.
• Grease a non-stick pan with 1 tbsp olive oil and line the vegetables on it, add salt and mix them all together. 

• Roast/Bake the vegetables in a preheated oven for 25 minutes at 200 degrees.

• Toss the pasta and the vegetables together. 
• Pour lemon juice, 1 tbsp olive oil, pepper and toss well.

• Grate about 2 or more tbsp of Parmesan cheese on top.

• This is the first time I roasted vegetables in an oven and I loved the flavor. 
• It can be served hot or at room temperature.

Quantity: 

• 3-4 servings

Notes:

• You can use different variety of short-crust or decorative shaped pasta.
• You can use different vegetables of your choice.
• A nice meal in a bento box..... (you can pan-fry the veges to make the job easier..or use veges that can be cooked fast)

for bento, garnished with grated carrots and emmental cheese hearts.... :)

You can try the following pasta recipes too....

• Fettucine with creamy roasted bell pepper and feta *
• Penne with basil chicken
• Basil Pesto Spaghetti