Recipe - Roasted Veggie Pasta Salad

This recipe was made on a whim and was so enjoyable hot and cold (leftover for lunch!)

You can roast ant veggies you'd like, but I must say the 3 I used went so well together.

Ingredients

3 tbsp extra virgin olive oil

3 cups broccoli florets

1 pint grape or cherry tomatoes

1 Vidalia onion, quartered

6-8 oz pasta of your choice

3 tbsp Parmesan cheese

Cherry tomato or pearl size mozzarella balls, optional

Salt and pepper

Directions

Preheat oven to 425 and place veggies in a shallow baking dish or on a cookie sheet.  Toss with olive oil.  Roast for 30 minutes.

While veggies are roasting cook pasta.  When veggies are done transfer to a big bowl, drain pasta and toss with veggies.  Add salt, pepper, cheeses and a little extra olive oil if desired.