Wish-Bone® Roasted Vegetable and Goat Cheese Pasta Salad

INGREDIENTS

• PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
• 1/2 red bell pepper, cut in 1-inch pieces
• 1/2 yellow bell pepper, cut in 1-inch pieces
• 1/2 green bell pepper, cut in 1-inch pieces
• 1/2 cup chopped red onion
• 1 small zucchini, cut in bite-sized pieces
• 1/2 medium eggplant, cut in bite-sized pieces
• 1 cup cherry tomatoes
• 2 cups uncooked red lentil fusilli
• 1/2 cup Wish-Bone® Garden Herb Vinaigrette Dressing
• 4 ounces soft goat cheese, crumbled (about 1/2 cup) 

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DIRECTIONS

• Arrange oven racks in upper and lower third of oven. Preheat oven to 450°F. Spray 2 large baking sheets with avocado oil spray.

• Place vegetables on baking sheets in even layers. Spray with avocado oil spray.

• Bake 10 minutes. Rotate pans and continue baking until lightly browned, 5 to 8 minutes. Cool 10 minutes.

• Cook pasta according to package directions. Drain and rinse with cold water.

• Stir together pasta, vegetables and dressing in large bowl. Refrigerate at least 30 minutes. Stir in goat cheese just before serving. Salad is best served the same day it's made.