Pasta Salad with Roasted Vegetables.

DSC_0079

As long as you’ll roast 2 pounds of your favorite veggies and combine with at least 1 pound of uncooked pasta, your proportions should be alright for this recipe. I used up the veggies lying around in my fridge for this recipe. You can use the veggies you prefer, of course. When they are roasted, they will shrink in size dramatically, so don’t freak out if it seems like too many vegetables at first. Just go with it!

The salad dressing is extremely easy to make, using a combination of olive oil, lemon juice, grated parmesan cheese and herbs. This recipe is a nice side dish for a potluck dinner, or a backyard bbq (if you live in an area that you’re able to barbecue in right now, that is…).

Pasta Salad with Roasted Vegetables (serves 8)

Ingredients:

  • 2 pounds of raw vegetables (32 oz.), chopped into bite size pieces
  • olive oil for drizzling onto vegetables
  • 1 pound of corkscrew pasta, bowtie pasta, or elbow macaroni
  • 1 can of chickpeas, or any kind of canned beans (optional)

Ingredients for dressing:

  • 2/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 Tbsp mayonnaise
  • 1 Tbsp Italian seasoning
  • 2 tsp. parmesan cheese, grated
  • salt & pepper

Directions:

1) Preheat the oven to 400 degrees. Cut 2 pounds of vegetables into bite size pieces. Lay in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast in the oven for 15-20 minutes. Set aside.

2) Cook 1 pound of pasta until al dente. Pour into a colander and drain. Set aside.

3) To prepare the dressing, combine lemon juice, mayo, Italian seasoning, parmesan cheese. Then, drizzle a thin stream of olive oil into the mixture, whisking to combine the ingredients until completely emulsified. Salt and pepper to taste.

4) In a large bowl, combine pasta, vegetables, 1 can of chickpeas or beans (optional). Pour on the dressing and combine until thoroughly coated. Set in the refrigerator for at least an hour to let the flavors soak into the pasta before serving.

_______________________________________________________________________________

DSC_0001

Preheat the oven to 400 degrees. Cut 2 pounds of vegetables into bite size pieces. I used a combination of 8 stalks of asparagus, one tomato and two zucchinis.

DSC_0004

Lay in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast in the oven for 15-20 minutes. Set aside.

DSC_0015

You’ll end up with a beautifully caramelized array of veggies.

DSC_0018

DSC_0019

DSC_0030

Cook 1 pound of pasta until al dente. Pour into a colander and drain. Set aside.

DSC_0032

To prepare the dressing, combine lemon juice, mayo, Italian seasoning, parmesan cheese (on right).

DSC_0036

Then, drizzle a thin stream of olive oil into the mixture, whisking to combine the ingredients until completely emulsified.

DSC_0047

Salt and pepper to taste.

DSC_0051

DSC_0055

DSC_0063

In a large bowl, combine pasta, vegetables, 1 can of chickpeas or beans (optional).

DSC_0068

Pour on the dressing and combine until thoroughly coated.

DSC_0073

Set in the refrigerator for at least an hour to let the flavors soak into the pasta before serving. The longer it sets in the fridge, the better it will taste.

7 Thoughts on “Pasta Salad with Roasted Vegetables.

  1. I absolutely love roasted vegetables… I could eat them everyday. And maybe I should, since they are good for you. I make a similar recipe, but instead of pasta I put them on a pizza crust!

  2. Chiara – I was actually going to do that this week, make a pizza with roasted veggies. I love the smell of the kitchen after roasting them too…mmm mm.

  3. April in CT on March 8, 2010 at 5:12 pm said:

    I have a love affair with roasted veggies, pasta and chickpeas so I look forward to trying this one! It will be a good summer meal since the oven only needs to be blasted for a short time!

  4. What a gorgeous asparagus recipe to celebrate spring’s arrival. Just want to let you know about an asparagus recipe contest that’s super simple to enter and offers gourmet prizes. Hope you’ll join us at Beet ‘n Squash YOU!

    Love, Mel

  5. I happened upon your ideal recipe a short while back, subsequently went out yesterday morning to fetch the ingredients and fixed it for the eveningmeal, absolutely scrumptious.

  6. Jerome Boughter on April 20, 2013 at 3:09 pm said:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.,

    My very own blog site
    http://www.caramoan.ph/caramoan-beach-resort/

  7. Bethann Crafter on April 30, 2013 at 5:37 pm said:

    People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.*;

    So long
    <http://www.caramoan.co

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Post Navigation

Blog Widget by LinkWithin