Roasted Vegetables & Pasta Salad
Ingredients
Method
- Cut vegetables into bite-sized pieces and combine in large bowl.
- Add oil and seasoning and toss well.
- Spread vegetables in a single layer in a lined tray, roast for 25-30 minutes at 180°C or until golden and tender.
- In a bowl combine the Mascarpone, lime juice and zest, whisk until smooth.
- Chop herbs finely and stir into the Mascarpone with half the crumbled feta and pesto.
- In a large bowl combine the pasta and roasted vegetables.
- Drizzle over quarter of the Mascarpone dressing and toss gently.
- Transfer to a serving bowl or platter and drizzle over more dressing and garnish with remaining feta and toasted seeds and extra herbs.
