Minutes Prep time: 30
Minutes Total time: 80
Servings: 8
Difficulty: Intermediate
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
1/2 red bell pepper, cut in 1-inch pieces
1/2 yellow bell pepper, cut in 1-inch pieces
1/2 green bell pepper, cut in 1-inch pieces
1/2 cup chopped red onion
1 small zucchini, cut in bite-sized pieces
1/2 medium eggplant, cut in bite-sized pieces
1 cup cherry tomatoes
2 cups uncooked red lentil fusilli
1/2 cup Wish-Bone® Garden Herb Vinaigrette Dressing
4 ounces soft goat cheese, crumbled (about 1/2 cup)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 32 mg | 3% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 7 mg | 2% |
| Total Fat | 6 g | 10% |
| Iron | 2 mg | 9% |
| Calories | 160 kcal | 8% |
| Sodium | 227 mg | 9% |
| Protein | 8 g | 17% |
| Saturated Fat | 3 g | 13% |
| Sugars | 4 g | 0 |
| Vitamin C | 46 mg | 77% |
Arrange oven racks in upper and lower third of oven. Preheat oven to 450°F. Spray 2 large baking sheets with avocado oil spray.
Place vegetables on baking sheets in even layers. Spray with avocado oil spray.
Bake 10 minutes. Rotate pans and continue baking until lightly browned, 5 to 8 minutes. Cool 10 minutes.
Cook pasta according to package directions. Drain and rinse with cold water.
Stir together pasta, vegetables and dressing in large bowl. Refrigerate at least 30 minutes. Stir in goat cheese just before serving. Salad is best served the same day it's made.
Roasted Vegetable and Goat Cheese Pasta Salad
