Antipasto Pasta Salad with Oven Roasted Vegetables

Antipasto Pasta Salad (shared by Lara)

Ingredients:

3 cups whole wheat fusilli pasta

1 cup ham, sliced or cubed

1 (8 oz.) container marinated mozzarella balls

2 cups oven roasted vegetables (see oven roasted vegetable recipe below), diced into 1-inch pieces

1/2 cup pitted Kalamata olives

1 cup canned artichoke hearts, quartered

1/4 cup Balsamic Vinaigrette

1/4 cup fresh basil leaves, chopped

1/4 cup Parmesan cheese

Salt and pepper

1. Cook pasta according to package directions. Drain.

2. Mix all ingredients in a large bowl and toss well. Add salt and pepper to taste.

Oven Roasted Vegetables with Rosemary

Ingredients:

2 zucchini, sliced thinly lenghtwise (1/4 inch thick or less)

1 cup cut butternut squash (available bagged)

1 cup cut yams (available bagged)

1 red bell pepper, quartered, with seeds and pith removed

6-8 cloves of garlic, peeled

3 Tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp pepper

A few sprigs fresh rosemary

1. Preheat oven to 425.

2. Toss vegetables with olive oil, salt, and pepper, thoroughly coating all vegetables.

3. Place vegetables in a single layer in a 9 x 13-inch roasting/baking pan. Make sure red peppers are "cut side down." Place pan in the oven and roast uncovered for 20 minutes.

4. Add rosemary and roast for an additional 10-15 minutes or until veggies look done.