Roasted Vegetable Pasta Salad
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.
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
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.
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.