easy dinner recipe ✨

I tried making this creamy veggie pasta salad recently and loved how versatile and satisfying it was for dinner. Roasting a combination of squash, zucchini, and broccoli at 425°F with olive oil and seasonings like garlic powder and paprika really brings out the natural sweetness and adds a nice texture contrast. Using penne pasta gives great bite and holds the creamy vegan mayo and basil dressing well. One tip I found helpful is marinating the cherry tomatoes in balsamic vinegar and a bit of honey for about 20 minutes before mixing them in. This step elevates the overall flavor with a lovely sweet and tangy note that balances the roasted veggies. The dressing is super easy to whip up using vegan mayo combined with fresh basil, garlic powder, salt, pepper, and a splash of balsamic vinegar. What I appreciate most is that this recipe fits so well into a healthy eating plan while still feeling indulgent and comforting. It’s great for meal prep too, as the flavors develop even more after resting a few hours in the fridge. If you’re looking for a wholesome, easy dinner idea that’s packed with veggies and bursting with flavor, this creamy veggie pasta salad is definitely worth trying. It’s a refreshing switch from heavier pasta dishes but still satisfying enough for dinner.