Mediterranean Pasta Salad

Roasted veggies, pasta, goat cheese, and greek vinaigrette- easy enough!! Great warm or cold. Plenty to feed my three roomies and I dinner plus we still had a medium sized tupperware container of leftovers! Huuuge shoutout to leftovers!

Ingredients:

1 medium zucchini or 2 small ones - sliced and quartered

1 red bell pepper - cut into chunks

1 yellow bell pepper - cut into chunks

Half of a red onion - cut into chunks

1 tbsp olive oil - (or eye ball how much you think your veggies need)

1 tbsp garlic powder

Salt and pepper to taste

1 package of pasta (I chose Farfalle (aka bowtie)- could also you rotini, cavatappi, whichever you prefer!)

Half a bottle of Greek Vinaigrette salad dressing (add more or less depending on how much you want on your pasta)

Goat cheese or feta to crumble for topping

Optional: Add chicken if you'd like!!

Directions:

Preheat oven to 400 degrees F. Chop veggies and place on a baking sheet. Drizzle veggies with olive oil, garlic powder, salt, and pepper. Stir veggies to evenly coat. Cook in oven for 15 min or until fork tender. While veggies are cooking, boil water for pasta. Cook pasta according to directions on package. Drain pasta and return to pot. Add cooked veggies and Greek vinaigrette to the pasta. Finish by sprinkling with desired amount of goat cheese or feta! Enjoy!

Side note!!-- My roomies and I ate pita bread and veggies with hummus as our side dish! We recommend you do this as well!