Roasted Veggie Bocconcini Pasta Salad

A bunch of vegetables and herbs roasted in the oven and blended with bocconcini cheese and homemade pasta.

400 g pasta (we used homemade fresh “tricolor” rigatoni)
1 cup cherry tomatoes
1 medium eggplant
2 long peppers
1 garlic
1 small onion or shallot
1 Tbsp chopped fresh basil
1/2 tsp dried thyme
1/2 tsp dried oregano
2 Tbsp extra virgin olive oil
1 cup fresh bocconcini
salt and pepper
1 Tbsp pesto (optional)
1 Tbsp e.v.o. oil for dressing

View the full recipe at Sugar Love  Spices →