Roasted Veggie Pasta Salad

/ Stephanie Heady
Essentially Summer Series Graphic
Are you enjoying this “Essentially Summer” Recipe series as much as I am?  I am so excited to try all these great “oily” recipes, especially Tara’s Cilantro Lime Rice!
With Summer comes swim lessons, trips to the park, vacations, baseball tournaments, and much more.  We are trying to soak up every minute of day light we can. Cooking and heating up my kitchen is not something I want to do in the heat of the day.  This is a recipe you can make in the morning or the night before.
Roasted Veggie Pasta Salad is a healthy, colorful and very flavorful pasta salad.
Warning: If you are taking it with you somewhere make sure you take several copies of this recipe with you.  It is a BIG hit!
Essentially Summer Recipe
Roasted Veggie Pasta Salad
Ingredients:
1 1/2 cups chopped zucchini
1 1/2 cups chopped yellow summer squash
1 cup  chopped red onion
3/4 cup chopped green sweet pepper
3/4 cup chopped red sweet pepper
3 tablespoons olive oil
1 drop of Young Living Fennel oil (optional)
12 ounces whole wheat bowtie pasta
2 cloves garlic, minced
1 drop of Young Living Basil oil
1/3 cup grated Pecorino Romano cheese
1/4 cup chopped walnuts, toasted
1/2 cup olive oil
2 drops of Young Living Lemon oil
2 cups cherry tomatoes, halved
Salt
Ground black pepper
Snipped fresh Basil (optional)
Directions: Preheat oven to 400 degrees. In a roasting pan combine all of your chopped veggies. Mix olive oil & fennel oil, drizzle over veggies; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
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Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.

For pesto, in a blender combine garlic, cheese, walnuts, 1/2 cup olive oil, basil oil, lemon oil salt and pepper; cover and pulse with several on/off turns until well blended

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Add the pesto to pasta-veggie mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper. Serve at room temperature or store in the fridge until next day. If desired, sprinkle with fresh basil and cheese.

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Are you ready to jump in to this wonderful world of caring for your family with therapeutic grade essential oils?  The time is now!  Click here to learn more or contact the person who introduced you to the “Essentially Summer” blog recipe series!

Next up is Susan Heid.  She is making Meatloaf with oregano and basil!  My pasta salad will be a great side dish with her Meatloaf.  Yummy!

Be sure to check out all posts in the “Essentially Summer” blogger recipe series.  Thank you Myra for organizing this series.  I had so much fun creating an oily recipe.

Also check out all my other “oily” posts!

I would love for you to like/follow me on facebook and twitter:

facebook: https://www.facebook.com/PeaceJoyandOil

twitter: https://twitter.com/peacejoyandoil

 

Did you notice the Citronella Jar Candle in the picture above?

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Slice up a lemon and lime, alternate slices in a jar, pour citronella tiki torch fuel in the jar and then add a floating tea light…

citronella candle

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3 thoughts on “Roasted Veggie Pasta Salad”

  1. Pingback: Cilantro Lime Rice with Beans

  2. Pingback: Cinnamon Peach Smoothie {with Essential Oils} - Beneath My Heart

  3. Pingback: Paleo/Gluten-Free Meatloaf Recipe using Essential Oils

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