Recipe Day

Pasta Salad with Roasted Autumn Veggies

Ingredients:

1 lb butternut squash, peeled, seeded, and diced
1/2 lb eggplant, peeled and diced
4 plum tomatoes, diced
1 red onion, diced
1 tbsp olive oil
1/2 tsp sea salt (or table salt- I prefer sea salt)
1/2 tsp black ground pepper
1 garlic clove, crushed
4 oz crumbled feta
1/4 cup chopped fresh parsley
1 tsp chopped fresh oregano
1/2 lb cellentani (the corkscrew pasta)

How To:

Heat oven to 450 degrees. In a large bowl, combine veggies, oil, salt, and pepper. Toss to combine. Spread on a rimmed baking sheet and roast about 30 minutes, stirring once halfway through. Stir in garlic and cool. Once cool, put in tupperware and put in fridge. Combine cheese and herbs, and put in separate tupperware in fridge. Chill both containers overnight. Cook pasta, then rinse under cold water. Toss pasta with both veggie and cheese mixtures. Serve immediately, or put in fridge to chill the pasta even more.