You can never have too many main course recipes, so give Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto a try. This recipe makes 4 servings with 521 calories, 20g of protein, and 11g of fat each. For $2.31 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus spears, bell pepper, pepper, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 79%, this dish is good. Similar recipes are Pasta Salad with Roasted Vegetables, Creamy Avocado Pasta Salad with Roasted Vegetables, and Orzo Pasta Salad with Chicken and Roasted Vegetables.

Directions

1. Preheat oven to 425 degrees.
2. Dice zucchini into quarters, halve the bell pepper, and cut asparagus spears into thirds. Drizzle with olive oil. Cook for 20-25 minutes. Let cool.
3. Meanwhile, bring large pot of salted water to boil. Add spaghetti and cook based on box directions. Drain.
4. Dice the roasted bell pepper into small diced pieces.
5. Cut the prosciutto into small slices.
6. Add the roasted veggies and prosciutto to the pasta.
7. In a blender or food processor add the basil, juice from 1 lemon, red wine vinegar, olive oil, and salt and pepper.
8. Pulse until smooth for about 30 second.
9. Toss 3/4 the dressing with the salad while the pasta is still warm.
10. Mix the remaining 1/4 of dressing in with salad when ready to serve.

Step 1.

Preheat oven to 425 degrees. Dice zucchini into quarters, halve the bell pepper, and cut asparagus spears into thirds.

Step 2.

Drizzle with olive oil. Cook for 20-25 minutes.

Step 3.

Let cool.Meanwhile, bring large pot of salted water to boil.

Step 4.

Add spaghetti and cook based on box directions.

Step 5.

Drain.Dice the roasted bell pepper into small diced pieces.

Step 6.

Cut the prosciutto into small slices.

Step 7.

Add the roasted veggies and prosciutto to the pasta.In a blender or food processor add the basil, juice from 1 lemon, red wine vinegar, olive oil, and salt and pepper.Pulse until smooth for about 30 second.Toss 3/4 the dressing with the salad while the pasta is still warm.

Step 8.

Mix the remaining 1/4 of dressing in with salad when ready to serve.