Thursday, October 15, 2009

Pasta Salad With Roasted Vegetables


My local produce store had some fresh colorful baby peppers, zucchini, and squash that caught my attention. They looked so cute that I had to pick some up. Back at home, I decided to roast the vegetables with some olive oil and tossed them into a bowl of cooked mini pinwheel pasta. Seasoned with some lemon juice, sea salt, and pepper. Voilà, a simple and wonderful pasta salad created! :)


Pasta Salad With Roasted Vegetables
(Printable Recipe)

Ingredients

1 Box (1 lb) Dried Pasta

400 g Sweet Baby/Mini Bell Peppers, seeded and halved
1 Pack (112 g) Baby/Mini Zucchini, cut into ¾ inch pieces
1 Pack (112 g) Baby/Mini Yellow Squash, halved

4 Cloves Garlic, whole
1/2 Tbsp Olive Oil
1/2 Cup Chopped Basil

1/2 Lemon (about 1 1/2 Tbsp) juice

Sea Salt To Taste

Freshly Ground Black Pepper



Method



Preheat the oven to 400˚F. In a large roasting pan, combine peppers, zucchini, squash, garlic, olive oil, salt and pepper. Roast in the oven for about 25 minutes.



In a large pot, bring about 5 L of water to a boil and add 1 Tbsp of salt. Add the pasta and cook uncovered, stirring occasionally until tender but firm, 6 to 8 minutes or according to the manufacturer directions. Drain and set aside in a large salad bowl.



Remove the roasted garlic, peel the skin off and chop finely. Toss all the vegetables into the pasta, including the oil, garlic, basil and season well with lemon juice, sea salt and black pepper. Serve warm or at a room temperature.


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