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Before you jump to Roasted Vegetable Pasta Salad recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Drink water, not other beverages. Having a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your only source of hydration, however, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and helps it stay hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is typically one of the keys to really slimming down and becoming really healthy.
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We hope you got insight from reading it, now let’s go back to roasted vegetable pasta salad recipe. To cook roasted vegetable pasta salad you need 13 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Roasted Vegetable Pasta Salad:
- Prepare 1 lb orzo pasta, cooked
- Take 1 medium eggplant, finely diced
- Get 1/2 lb mushrooms, finely diced
- You need 2 medium zucchinis, finely diced
- Provide 2 medium onions, finely diced
- Prepare 3 medium yellow, red, or orange bell peppers, finely diced
- Get 2 tbs olive oil
- Provide 1/4 cup balsmaic vinegar
- Take 1/2 lemon, juiced
- Provide 1/2 tsp salt
- Get 1/2 tsp pepper
- You need 1/2 tsp garlic powder
- Get 1/2 cup feta cheese (optional)
Steps to make Roasted Vegetable Pasta Salad:
- Roast vegetables with olive oil on a foil-lined cookie sheet at 425 degrees for 45 minutes, stirring occasionally
- In a large bowl, combine pasta, roasted vegetable, balsamic vinegar, lemon juice and seasonings. Enjoy!
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