This is an easy to make basic pasta salad that requires a few ingredients to make a delicious lunch. It’s the type of salad you can prepare in advance and leave in the fridge until you’re read to eat it. I like the roasted veggies in this salad, and they give it that delicious caramelized flavour which requires almost no additional dressing (plus they hold up well in the fridge). To bulk it up you can add in chickpeas or some greens like rocket or herbs like parsly. If you are adding greens, add them just before serving so they don’t wilt.
I roast my beetroots on the same pan as the butternut and eggplant but to one side and not mixed in. I find this helps them not bleed into the other veggies and colour them, but if you don’t mind purple coloured veggies you can just toss them all together and roast.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.