Roasted Vegetable Pasta Salad

I don't eat Pasta often but when I do I like it simple with a variety of vegetables.
This recipe is perfect.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan or Roasting Pan to Oven Roast the Vegetables.
Pre cook enough Rotini Pasta to make 4 Cups. Set aside to cool completely.

1 Zucchini, Cut in Half lengthwise and then sliced.
1 Red Bell Pepper, cut into large pieces.
1 Onion, sliced thick.
1/2 Pound of Asparagus, cut into large pieces.
4 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Pepper
2 TBS Fresh chopped Oregano
Freshly Grated Parmesan Cheese for Garnish.

In a Large Mixing Bowl:
All of the Vegetables.
Olive Oil
Toss to coat well.
Transfer to the Sheet Pan or Roasting Pan.
Roast for 30 - 45 minutes, tossing occasionally. They should be Golden Brown.

Remove to a rack to cool completely.
Cut Vegetables into bite sized pieces.
Add to the Pasta Bowl.

Add:
Balsamic Vinegar
Salt
Pepper
Oregano
Toss well.

Top individual servings with Freshly Shaved Parmesan Cheese.

Enjoy!
Peace in the Kitchen!