Since we have an abundance of vegetables around the farm lately, we've had to search out different recipes that will help us use them all up. We found this recipe for a pasta salad that used roasted vegetables and we were intrigued! Not only does it call for our current fall produce, but it adds goat cheese. After thinking about the taste and texture that the roasted vegetables would give as well as the sweetness from the verjus, we decided we wanted to use our Feta cheese from our goats. It would give the recipe just the right amount of balance. Thank you www.cleaneatingmag.com for the recipe. We hope you enjoy our changes.
2 cups uncooked pasta of choice
Olive oil cooking spray
1 red bell pepper, sliced into wedges
1 green bell pepper, sliced into wedges
1 yellow bell pepper, sliced into wedges