Roasted Vegetable Pasta Salad
Rated 5.0 stars by 1 users
This is a great way to use any vegetables in
your fridge. Chopped broccoli, or zucchini are good choices. I didn't have
either so I used kale and tomatoes. Adapt to your favourites.
Ingredients
-
1 Red pepper, seeded and diced
-
1 Small onion, diced (red or sweet)
-
3-4 Mushrooms, cleaned and chopped in large chunks
-
2 Garlic cloves, peeled and quartered
-
Salt, pepper and any dried herbs or seasoning blend you like on your vegetables
-
1 1/2 Cups kale washed and cut into bite size pieces
-
2 Small tomatoes, diced
-
1- 1 1/2 Cups of pasta of your choice (I used one of my favorites Garofalo Cappelletti)
-
4 1/2 Tbsp Olive oil
-
3 Tbsp balsamic vinegar
-
1 Garlic clove, minced
-
Salt and pepper
Salad
Dressing
Directions
Combine peppers, mushrooms, onions and garlic with oil and seasoning on a baking pan. Roast at 375 degrees for 10-15 minutes or until desired tenderness. I removed the mushrooms about 5 minutes earlier than the other vegetables.
- Cook pasta according to package directions.
- Place the kale into a bowl and massage with some olive oil to soften the kale. Let it sit while preparing the rest of the ingredients.
- In a large serving bowl whisk together the dressing ingredients. Place the warm vegetables and drained pasta directly into the bowl and toss to coat.
- Let cool about 10 minutes before adding the kale and tomatoes. Stir to combine.
Recipe Note
You could add some crumbled feta or shaved Parmesan cheese before serving.
If it's barbecue time I grill the vegetables. It's a great salad to take to a family dinner or an evening with friends.