📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the vegetables roast evenly and get beautifully caramelized.
2. Chop all the vegetables: Dice 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, and 2 cups of broccoli florets into bite-sized pieces. Aim for roughly the same size so they cook uniformly. Pro tip: Unevenly cut vegetables can lead to some being undercooked while others are overcooked. Make the extra effort for better results!.
3. Season the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes (optional), salt, and pepper to taste. Make sure the veggies are well coated with the oil and spices for maximum flavor.
4. Roast the vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred. Stir halfway through to ensure even cooking. Watch carefully to prevent burning. Nobody wants burnt broccoli!
5. Cook the quinoa: While the vegetables are roasting, cook 1 cup of quinoa according to package directions. This usually involves rinsing the quinoa and then simmering it in 2 cups of water or vegetable broth until all the liquid is absorbed, about 15 minutes. Once cooked, fluff with a fork and set aside to cool slightly.
6. Cook the pasta: Cook 8 ounces of your favorite pasta (such as fusilli, rotini, or penne) according to package directions. Drain the pasta and rinse it with cold water to stop the cooking process. This also helps prevent the pasta from sticking together.
7. Prepare the pesto: In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/4 cup of pine nuts, 2 cloves of garlic, 1/4 cup of olive oil, and salt and pepper to taste. Process until smooth and creamy. If the pesto is too thick, add a little more olive oil until it reaches your desired consistency. Taste and adjust the seasoning as needed. Pesto perfection is key!
8. Combine all ingredients: In a large bowl, combine the cooked quinoa, cooked pasta, roasted vegetables, and pesto. Gently toss everything together until well coated. Make sure not to overmix, or the pasta may break apart.
9. Add finishing touches: Stir in 1/2 cup of halved cherry tomatoes and 1/4 cup of crumbled feta cheese (optional). These additions bring freshness and creaminess to the salad.
10. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature. Garnish with extra basil leaves or a sprinkle of Parmesan cheese, if desired. Enjoy this delightful Quinoa and Roasted Vegetable Pasta Salad!