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Cold Pasta and Roasted Vegetables Salad

Description
A simple, nutritious and colorful salad, that will keep all its freshness in the Lock&Lock Bento - 1L by Starfrit.
Preparation
30 minutes
Cooking
Portions
4 servings

Ingredients

Vegetables

  • 5 large Portobello mushroom
  • 1 large Eggplant
  • 3 Red peppers
  • 1/4 cup Tomato Pesto
  • 2 tbsp White balsamic vinegar
  • 1 tsp Dried oregano
  • 1/2 tsp Chili flakes

Salad

  • 2 1/2 cups Penne Rigate
  • 1/2 lb Fresh mozzarella
  • 1/4 cup Basil leaf

Preparation

Preheat your oven to 425 F°

Preparation

  • Once the vegetables are drizzled with oil and seasoned with salt and pepper, place in the oven for 20 minutes. 
  • Cook the pasta in boiling water for 7 to 10 minutes.
  • Remove the stems from the portobellos.
  • Cut the eggplant in cubes, cut the pepper in large slices.

Assembly

  • Mix together the pesto, the vinegar, the oregano and the chili flakes. 
  • Pour everything on the pasta once cooled. 
  • Add the roasted vegetables, mix well and place delicately in your lunchbox Lock&Lock Bento - 1L by Starfrit.
  • Tear the mozzarella with your fingers and place on top of the salad with the basil leaves.
  • Keep the salad in the refrigerator until time to enjoy the meal!

Products used in this recipes

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