This is one of my favorite pasta salads. It’s a little heartier than most pasta salads but it’s perfect for a lunch entree or add chicken for a quick dinner.
1 head of broccoli
2 heads of cauliflower i used 1 organic purple and 1 organic white
1 bunch of carrots sliced
16 oz. garden rotini
2 bottles Ken’s garlic parmesan dressing
Minced garlic to taste
Fresh ground salt and pepper to taste
Boil the pasta to al dente about 12 minutes.
Set the oven to 425 and place all veggies on a baking sheet lined with parchment paper.
Spritz with olive oil and season with fresh ground pepper and salt.
Bake for 30-45 minutes until almost tender.
Combine cooked pasta, roasted veggies, dressing and season with garlic, salt and pepper to taste.
Refrigerate and serve cold.