I created this recipe last week when it was feeling more like summertime.. Thankfully, it can be served warm & enjoyed on a blustery day like today, too! It's packed full of veggies, has great flavour thanks to all of the herbs in the oil & vinegar dressing, and is low in added salt & fats. Enjoy!

*Serves 4-6

Ingredients:

Salad
2 cups pasta, dry
1 lb asparagus, ends trimmed
1 pepper in colour of choice, cut into 1” wedges
1 tbsp oil
Pepper to taste
¼ cup sliced sundried tomatoes
¼ cup feta cheese, crumbled

Dressing
¼ cup olive oil
¼ cup red wine vinegar
1 tbsp mayonnaise
1 tsp dried basil
½ tsp dried oregano
½ tsp dehydrated onions
½ tsp garlic powder
1/4 tsp salt

Instructions:

Begin by roasting the vegetables. Preheat oven to 400°F.
Next, place asparagus and pepper chunks in a baking dish, drizzle with oil, and sprinkle with salt and pepper.
Bake for 10 minutes, until veggies are beginning to soften but still firm.
Meanwhile, cook the pasta according to package directions. Once cooked, drain in a colander and set aside in a large bowl. Don't rinse the pasta, as this decreases its ability to soak up the dressing!
Next, prepare the dressing by vigorously whisking together the oil, vinegar, and mayonnaise (which acts as an emulsifier). Once mixed well, add the spices and whisk again.
Once the vegetables have roasted, remove from oven.
Cut asparagus stalks into bite sized chunks and add them, along with the roasted pepper chunks, to the cooked pasta. Also add the feta and sundried tomatoes.
Drizzle the dressing over the pasta salad and toss together. Serve warm or chill in fridge overnight and serve the next day.

Recipe created by Alex Chesney, RD