This roasted vegetable pasta salad is loaded with recent greens and a standout dressing you may drink. It’s a straightforward pasta salad recipe to make use of up backyard greens like juicy tomatoes, zucchini, squash, peppers, and corn. However customise it with what you might have available!
A superbly cooked vegetable is my love language. The extra I’ve watched from skilled cooks, the extra I worth a easy dish with high-quality substances.
And that’s precisely what this scrumptious summer season pasta salad is!
Pasta Salad Components
The fantastic thing about this recipe is that you need to use up any veggies on the finish of their shelf life and get a couple of extra days out of them as a result of pasta salad stays recent for a number of days! You possibly can actually use any veggie out of your fridge or backyard. Right here’s what I used:
- Bell peppers: any colour works.
- Cherry tomatoes: they char and burst and so they’re a should for me.
- Corn: for sweetness and crunch.
- Zucchini and summer season squash: a staple veggie with tons of vitamins.
- Crimson onion: for colour and chew.
- Orzo: roasted greens simply go together with orzo. However strive any twisty pasta that holds dressing properly, just like the Fussilli corti bucati in mexican road corn pasta salad.
- Feta cheese: non-obligatory, however use the feta within the brine should you do. It’s salty and creamy!
Need to strive one other roasted vegetable? Broccoli, cauliflower, asparagus, mushrooms, carrots, and eggplant could be good. You can even use all of those roasted root greens within the fall and winter.
Dressing Components
Listed below are the straightforward substances for the roasted vegetable pasta salad dressing. Bounce to the recipe card for actual measurements.
- Additional virgin olive oil: a high quality olive oil is vital for dressings. I like paleo valley or California ranch from the grocery retailer.
- Crimson wine vinegar: white wine vinegar or apple cider vinegar are good choices.
- Kosher salt: use lots to season all of the veggies and pasta.
- Garlic: use recent, it’s price it.
- Honey: to sweeten it and emulsify it for a dressing texture.
- Dry oregano: to enrich the roasted veggies.
- Contemporary basil: dried works too (however recent is healthier).
How one can Make Roasted Vegetable Pasta Salad
Right here’s make this pasta salad with roasted greens. Skip to the recipe card for the total recipe.
- Roast veggies: chop the veggies into 3/4-inch chunks or items. Toss with olive oil and oregano. Roast at 450°F for 20-25 minutes.
- Cook dinner the pasta: boil vegetable broth and cook dinner the pasta in line with the bundle instructions. Rinse it beneath chilly water to chill it off when it’s accomplished.
- Make the dressing: shake the substances collectively in a jar.
- Mix and serve: Add the cooked pasta and roasted greens to a big bowl with feta. Pour the dressing on prime and serve with recent basil.
What’s the Secret to Roasting Greens?
The 2 finest secrets and techniques for roasting greens are to chop all the veggies the identical measurement for even cooking and to cook dinner them on the proper temperature, which is 450°F.
In case you’re roasting at a better warmth, lower the veggies just a little thicker in order that they don’t overcook. I examined these veggies at 400, 425, and 450, and the veggies at 450 had the perfect texture with probably the most browning (double win!).
Suggestions for the Finest Pasta Salad
- Customise with different greens: You need to use any vegetable you possibly can roast (or grill). It’s a good way to make use of leftover greens or an abundance of backyard greens.
- Lower the veggies the identical measurement: lower them on the thicker facet in order that they aren’t mushy. Even slicing leads to even cooking!
- Hold your pasta juicy with out additional oil: pasta tends to suck up additional dressing whenever you retailer it. to keep away from this, reserve 1/4 cup of the pasta cooking water and use 1/4 cup of the dressing and shake it collectively in a spearate jar. this provides you extra salad dressing with the identical quantity of taste. Pour it over leftover pasta salad whenever you serve it.
- Boil the pasta in vegetable broth: this provides it additional veggie taste!
- Select one other pasta: I really like orzo with veggies, however any shortcut pasta works. Strive gemelli or fusilli subsequent time.
How one can Serve It
Serve this straightforward pasta salad as:
- A facet dish with any marinated rooster or grilled rooster. Or any grilled or summer season predominant dish!
- A meal itself with a protein on prime or vegetarian as is.
- Chilly work lunch.
- A potluck facet dish for summer season barbecues or cookouts.
Storing Leftovers
Retailer leftover pasta salad in an hermetic container within the fridge for 3-4 days. If you already know you’re going to have leftover, reserve 1/4 cup of pasta cooking water and dressing, shake collectively, and retailer individually to serve with leftovers.
To make it forward of time: make the pasta as much as 2 days upfront and the veggies someday upfront. Combine up the dressing and toss it collectively earlier than serving.
Servings: 12 servings
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Preheat the oven to 450°F and organize the rack to the highest place. Lower the veggies and organize them on a big baking sheet in a good layer. Don’t over crowd the pan—use two if wanted.
1 bell pepper, 1 pint cherry tomatoes, 2 ears corn, 1 zucchini, 1 yellow squash
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Roast the greens for 20-25 minutes, till they’re fork tender and turning golden brown.
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Whereas they’re roasting, carry the vegetable broth to a boil over excessive warmth. Cook dinner the pasta in line with bundle instructions. Stir regularly to forestall sticking and add extra broth as wanted because it cooks. Drain and rinse with chilly water.
6 cups low sodium vegetable broth, 16 oz dry orzo pasta
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Add the dressing substances to a jar and shake or stir to mix.
1/2 cup additional virgin olive oil, 1/4 cup crimson wine vinegar, 1 Tablespoon kosher salt coarse sea salt, 2 cloves minced garlic, 1 tablespoon honey, 2 teaspoons dry oregano, 3 Tablespoons recent chopped basil
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When the veggies are accomplished, enable them to chill barely then take away the corn from the cob. Add the pasta to a serving bowl with the roasted greens and feta. Pour the dressing on prime and blend to coat. Serve room temperature or chilled with recent basil and cracked black pepper.
8 ounces feta
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Storing: if you already know you’re going to have leftovers, reserve 1/4 cup of pasta cooking water and 1/4 cup of dressing. Combine them collectively and retailer within the fridge to decorate the salad earlier than serving. Leftover pasta salad stays recent in an hermetic container within the fridge for as much as 4 days.
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Sheet Pan
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Pot for cooking pasta
Serving: 1serving (142 g) | Energy: 318kcal | Carbohydrates: 39g | Protein: 9g | Fats: 14g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Trans Fats: 0g | Ldl cholesterol: 17mg | Sodium: 738mg | Fiber: 3g | Sugar: 7g
Diet info is routinely calculated, so ought to solely be used as an approximation.
