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Pasta salad with roasted vegetables

4 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

  • 300 g whole wheat pasta
  • 1 small zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 150 g cherry tomatoes
  • 2 heads of garlic
  • 2 handfuls of lamb's lettuce
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 sour cream
  • 4 eggs
  • 1 teaspoon salt
  • freshly ground pepper

INSTRUCTIONS

  • 1
    Preheat the oven to 200 °C with top and bottom heat.
  • 2
    Wash and dry the vegetables. Cut the bell peppers into thicker strips, zucchini into larger fries, and onion into wedges. Leave the tomatoes whole. Line a baking sheet with parchment paper and arrange the vegetables on it, drizzle with olive oil, season with salt, and sprinkle with dried oregano.
  • 3
    Cut the garlic lengthwise, drizzle with olive oil, and wrap in aluminum foil. Add it to the vegetables and bake everything for 20 minutes. The vegetables should remain crispy. Remove them from the oven, but continue baking the garlic for at least 20 minutes or until soft.
  • 4
    Boil the eggs hard. This takes approximately 8 minutes.
  • 5
    Peel the garlic and mash it with a fork. Mix it with sour cream and season with salt and pepper.
  • 6
    Cook the pasta and mix it with the garlic dressing. Add the lamb's lettuce and roasted vegetables and mix. Season with freshly ground pepper. Serve with an egg.
Rohlík cooks

INGREDIENTS