Roasted Pumpkin And Pasta Salad - cooking recipe

Ingredients

2 cups chopped pumpkin, 2cm cubes
500 g cherry tomatoes, halved
1 red capsicum
1 red onion
300 g shell pasta
1 cup snow peas, Halved
1 large carrot, Thinly sliced
1/2 cup chopped fresh coriander
2 tablespoons Italian dressing
2 tablespoons chili sauce
salt and pepper (to season)
olive oil

Preparation

Place pumpkin pieces onto an oven tray.Drizzle lightly with olive oil and cook in oven 20 minutes.
Add tomatoes and capsicum and cook for a further 10 minutes.
Meanwhile cook pasta in boiling salted water until tender then drain.
Blanch snow peas and carrot. Add all vegetables and corriandeer to cooked pasta.
Add sauce, dressing and salt and peeper combine well and serve.