Roasted Vegetable Pasta Salad

Approx. Cost: £4

Preparation: 10 mins

Cooking Time: 10 mins

Serves: 4-8 portions

I find pasta salad a nice thing to leave in the fridge for when you have a snack attack. This one is full of fresh vegetables and will keep for up to a week! For a final touch you could add mozzarella or parmesan for that cheesy note.

Recipe:
350g pasta shapes, cooked until tender and drained
2 Large red onions, peeled and cut into wedges
3 courgettes, cut into large chunks
1 large aubergine, cut in half, then into thick slices
1 red and 1 yellow pepper, de-seeded and cut into eight
olive oil
sea salt and cracked black pepper

Method
1. Pre-heat oven to 240°C or as hot as possible.

2. Mix all ingredients in a roasting tray with the olive oil, salt and pepper.

3. Roast for 15-20 mins, until soft and slightly burnt around the edges.

4. Chill vegetables, then toss through the pasta. Serve now or save for a nibble later!