Roasted Potato Pasta Salad

There are only 6 ingredients in this recipe, but it’s all-out satisfying —and perfect for those weeknights when a big, complicated meal just isn’t happening.
  • 15
    Prep Time
  • 20
    Cook Time
  • x4
    Servings
  • 1 box Modern Table Lentil Elbows
  • 1-2 lbs red potatoes, cut into quarters
  • Fresh broccoli florets, 2 cups cut into bite-size pieces
  • Olive oil, 2 tbsp
  • Salt & pepper, to taste
  • Vegan pesto sauce
Buy the Noodles
  1. Preheat oven to 450°F.
  2. Place potatoes and broccoli florets in a large roasting pan and toss with oil, salt, and pepper until evenly coated. Spread out in a single layer and bake in preheated oven for 20 minutes, stirring occasionally.
  3. While veggies are roasting, prepare pasta according to instructions on the box.
  4. Once veggies are ready, toss all ingredients together with your vegan pesto sauce.
  5. Serve immediately and enjoy!

Recipe credit: @srunsforcake.

Get your recipe featured by us!

If you have a recipe to share, tag your food photo using #eatmodern and we’ll check it out. Tag as many as you like for a chance to get regrammed, retweeted, repinned or reposted. You could also win a spot as a featured recipe on our website!

Find us at a store near you.

View Retailers