Roasted Vegetable Pasta Salad!

             I love making pasta salads because they are perfect to bring for lunch.  Once made, it only takes me the time to put it in some tupperware and then I am ready to go, and it is served cold so I don't even have to go searching for a microwave.  For this roasted veggie pasta salad you need:

• Noodles (choose your favorite shape!)
• 2 Medium Eggplants
• 1 Bunch of Broccoli 
• 5-7 Tbsp. Olive Oil
• 2-3 Cloves of Garlic
• Salt
• Pepper
• Other Spices
• Yellow Cherry Tomatoes
• Red Cherry Tomatoes
• Fresh Mozzarella 
• Grated Parmesan

        Start out by washing the produce and preheating the oven to 400 degrees F.  Chop up the eggplants and broccoli into reasonable sized bits, then put them in a glass or ceramic dish.  Add in the olive oil, crushed or minced garlic, salt, pepper, and other spices.  For the spices, I often throw a dash in of what smells like it would go with the dish, in this case I put in some called Toasted Herbs. Mix it well with a spoon and put it in the oven to cook, the time depends on how tender you want the veggies to be, but it should take about 15-20 minutes.  Be sure to occasionally stir the vegetables to ensure even cooking and even spice distribution.  

        Start a pot of boiling water for the noodles and add some salt.  Then chop up the rest of the vegetables and cheese.  Put the noodles in and cook them according to the package.  Once everything is cooked and the noodles are drained, combine the noodles and roasted veggies in a bowl and put in the fridge to cool.  Once it is cooled, add in the fresh tomatoes and mozzarella cheese, top with a sprinkle of grated parmesan and it is ready to be served.  

I hope you enjoy this recipe! Be sure to leave any questions of comments in the comment section and you can follow this blog to get more fun recipes!  :)