Roasted Vegetable Pasta Salad

• 1 lb fusilli
• 2 carrots, diced
• 1 red pepper, diced
• 1 yellow squash, diced
• 5 stalks asparagus, diced
• 1 white onion, diced
• 1 head garlic
• 1/2 lb feta cheese, cubed
• olive oil
• splash red wine vinegar
• salt and pepper

1. preheat oven 350 degrees
2. slice top off head of garlic, drizzle with oil and wrap in foil. roast 40 min.
3. spread veggies on baking sheet.
4. dress with oil, s & p.
5. roast veggies 30 min or until tender.
6. cook pasta in boiling salted water.
7. rinse.
8. dress with vinegar and oil.
9. remove garlic head and squeeze out cloves.
10. toss pasta with roasted veggies, garlic and feta.
11. s & p to taste

fusilli, carrots, red pepper, yellow squash, stalks asparagus, white onion, garlic, feta cheese, olive oil, red wine vinegar, salt

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-pasta-salad-50041723 (may not work)