Roasted Vegetable & Linguine Salad

Roasted Vegetable & Linguine Salad

Take this quick pasta salad to summer potlucks for rave reviews. Try roasting your favorite vegetables or whatever you have on hand.

Nutirion Profile: Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 20 min 40 min



  • 12 ounces whole-wheat linguine
  • 1 teaspoon p extra-virgin olive oil, divided
  • 1 1/2 pounds asparagus, trimmed and cut into 3-inch pieces
  • 3 bunches scallions, trimmed and cut into 3-inch pieces
  • 2 large red bell peppers, cut into thin strips
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup balsamic vinegar

Cooking Instruction

Step 1

Position racks in lower third and middle of oven; preheat to 450°F.

Step 2

Break linguine into pieces about 3 inches long. Cook the broken linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl, toss with 1 teaspoon oil and set aside.

Step 3

Toss asparagus, scallions and bell peppers in a large bowl with the remaining 2 tablespoons oil, salt and pepper. Divide the vegetables between 2 large baking sheets, spreading them in an even layer.

Step 4

Roast for about 10 minutes, stir the vegetables and switch the positions of the baking sheets. Continue roasting, stirring occasionally, until the vegetables are tender and well-browned, 10 to 15 minutes more.

Step 5

Add the vegetables to the linguine and toss to combine. Add Parmesan and vinegar and toss again.


  • Serving: Per serving
  • Calories: 316
  • Carbohydrates: 52g
  • Fat: 8g
  • Protein: 13g
  • Dietary Fiber: 10g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Cholesterol: 6mg
  • Potassium: 411mg
  • Sodium: 509mg
  • Exchanges: 3 starch, 1 vegetable, 1/2 lean meat, 1 fat
  • Carbohydrate Servings: 3

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