Roasted Corn, Peppers,& Tomato Penne Salad

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Love my summer pasta salads. This one easy and tastey. Can also be served warm, but is nice to have different salads for summer lunches or dinners. Nice to share at cookouts. Veggies can also be grilled.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

30 Min

Cook:

35 Min

Method:

Roast

Ingredients

1 lb
penne rigate (cooked and drained)
4 c
frozen corn
6
roma tomatoes sliced in half
2
red peppers sliced
1/2 c
sliced basil leaves
1 tsp
each salt and pepper
1/2 c
creamy italian dressing
1/3 c
cooked crumbled bacon
shredded parm

Directions Step-By-Step

1
Cook pasta according to directions in salted water.
On a sheet pan add corn and peppers drizzle with olive oil and salt.
Second pan add tomatoes drizzle with salt & olive oil.
2
Place both pans in 425 preheated oven. Tossing every ten mins.
Pepper and corn will take about 30min. while tomatoes 35-40 min. Chop peppers, peel and chop tomatoes. (whole veggies can also be grilled)
Toss veggies and basil lightly with pasta and salt and pepper.
3
Add toss creamy italian dressing, Refrigerate for 4 hours.
Top with crumbled bacon and parmasan cheese before serving.

Can be served warm also.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tag: Healthy