Pasta salad with roasted vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Halve the peppers, clean and wash them and place them on a baking tray lined with baking paper with the skin side facing upwards. Grill under the preheated grill (240 °C) for 10-15 minutes until the skin turns dark. In the meantime, wash, clean, quarter and cut the zucchini into rhombs. Clean and trim the mushrooms and, depending on their size, possibly halve them. Take out peppers, peel skin immediately. Cut the paprika into large pieces

2. 2

   Wash the thyme and shake dry. Coat a baking tray with olive oil. Spread zucchini, mushrooms and thyme on the baking tray. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Clean and wash the tomatoes and cut some in half. Add the tomatoes and peppers to the oven vegetables about 5 minutes before the end of the cooking time

3. 3

   Wash oregano, shake dry. Pluck off leaves and chop finely, except for something to sprinkle. Mix oregano and paprika powder and roll mozzarella in it. For the dressing, mix yoghurt, vinegar, tomato paste, 3 tbsp. water and broth. Season to taste with salt, sugar and pepper. Mix noodles, vegetables and dressing. Sprinkle with oregano leaves. Spread mozzarella on the salad

Nutrition Facts

KCAL
290 kcal

CARBS
44 g

FATS
5 g

PROTEINS
17 g