Roasted Veggie Pasta Salad

• 1 small butternut squash, peeled and cut into 1-inch pieces
• 2 cups water
• 1 medium eggplant, cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1/2 cup olive oil
• 1 teaspoon dried marjoram
• 1 package (16 ounces) tricolor spiral pasta
• 1/2 cup Italian salad dressing
• 1/4 cup minced fresh basil
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
2. Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables.
3. Bake, uncovered, at 450u0b0 for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
4. In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.

butternut squash, water, eggplant, zucchini, sweet red pepper, red onion, olive oil, marjoram, tricolor spiral pasta, italian salad dressing, fresh basil, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-veggie-pasta-salad/ (may not work)