Summer Roasted Veggie Pasta Salad

episode #72 of 30-minute budget meals!

Hi! Today does not feel like Friday!! I’ve been taking it MUCH slower this week, so my sense of what day is off. I’m proud of myself for forcing myself to ease up a little — I still have things to do, but nothing is urgent, and the list may never end!

I spent this week focusing on ease. Sleep is getting dicier, so I scaled back on workouts and have been focusing on walking, yoga, getting sunshine, dog cuddles, and friends and family.

I posted this on my story too, but obviously, what’s happening over in Gaza is horrific and is certainly weighing on me. When I feel overwhelmed and helpless, I try to take any small actions I can, and someone shared this donation link, which I contributed to and hope you can, too.

This week’s recipe is a Roasted Veggie Pasta salad — the idea is that you throw all the veggies into one sheet pan, roast, and then toss together with pasta and cheese for a low-maintenance, quick pasta salad. You can even enjoy it warm if that’s more your thing!

I used zucchini, eggplant, and tomatoes, and then I added in chickpeas for some protein. You could also leave out the chickpeas and just use a chickpea pasta or any other protein pasta. You could also swap basil for parsley, use both, use a different cheese, etc. I always share what I do, but I support modifications that make the recipe perfect for you.

RECIPE!

Summer Roasted Veggie Pasta Salad

Ingredients (serves 3-4)