Recipe- Balsamic Roasted Veggie & White Bean Pasta Salad

I tried this one out last June when my mom was visiting, and we both loved it so much! My mom and I have both repeated it since.

Here it is:

Balsamic Roasted Veggie & White Bean Pasta Salad

Ingredients:

-1 tbsp. Balsamic Vinegar

-1 tsp. Dijon Mustard

-2 garlic cloves, crushed

-1 tsp. dried Italian herbs

-1 tsp. salt

-2 tbsp. Olive Oil

-2 cups broccoli florets

-8 oz. sliced mushrooms

-1 green bell pepper, cut

-1 medium zucchini, cut

-1 yellow squash, cut

-1 dry pint cherry tomaotes, cut

-1 red onion, cut

-1/3 cup Pesto

-1/2 lb pasta (I used gluten free rotini)

-1 15 oz. can Cannellini Beans (drained & rinsed)

-1/4 cup Parm

-Red Pepper flakes

Steps:

-Preheat oven to 425 degrees F.

-Spray 2 sheet pans with cooking spray.

-In a small bowl, whisk together balsamic vinegar, mustard, garlic, italian herbs, and 1 tsp. salt. Add 2 tbsp. oil and whisk.

-In a large bowl, add vegetables and dressing, and toss to evenly coat. Spread veggies out on an even layer on pan. Roast for 30+ minutes.

-Meanwhile, make pasta per box directions.

-To assemble, combine pasta, pesto, and beans, adding 2 tbsp. of water as needed. Toss with the veggies, add 1/4 cup parm, and toss well to coat.

-Drizzle with balsamic vinegar and top with red pepper flakes.

This is perfect for upcoming Memorial Day and the summer season!