Ingredients

Let’s Cook!

• 1
  Dice the bell peppers and zucchini into the same size as the pasta.
  
• 2
  Combine Step 1, cherry tomatoes, rosemary with olive oil and salt & pepper.
  
• 3
  Peel the garlic and coat with olive oil then wrap with aluminum foil.
  
• 4
  Preheat the oven to 180°C. Line a sheet pan with parchment paper and spread Step 2. Place Step 3 on the side and cook in the oven for about 30 minutes, stirring occasionally (place the rosemary under the vegetables).
  
• 5
  Bring a pot of water to a boil and add a good amount of salt. Cook the pasta (according to the directions on the box) and rinse under the cold water and drain well.
  
• 6
  In a large bowl, add the roasted garlic and smash with a folk. Add all the dressing ingredients and mix well.
• 7
  Add the pasta to the bowl and coat well with the dressing to prevent the pasta from sticking together.
  
• 8
  Add all the vegetables except for the cherry tomatoes. They are easily damaged, so add them at the end and lightly toss to combine. Season with salt and pepper.
  
• 9
  Toss in the minced "flat leaf parsley" and it's done.
  
• 10
  This is a Christmas version using Christmas tree, snowmen, and snowflake-shaped pasta.