Info
- Course: Side Dish
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 100 Times
Can be made ahead of time.
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Pasta Salad with Roasted Vegetables
Cookbook
This is great for family gatherings, equally appropriate at a picnic or a simple buffet. Feel free to improvise by adding cooked chicken or seafood.
Yield : Serves 8 as a side dish
Ingredients
- 6 scallions, white and light green parts, thinly sliced
- 4 medium zucchini, sliced
- 3 bell peppers, red and/or yellow, cored, seeded, and cut lengthwise into strips
- 2 cups cherry tomatoes
- Salt and freshly ground black pepper
- ¼ cup olive oil
- 2 cups fresh (about 4 ears) or defrosted frozen corn kernels
- 1 pound fusilli, bow ties, or penne
Dressing:
- 3 tablespoons whole grain mustard
- 2 medium garlic cloves, minced
- ¼ cup fresh lemon juice
- 2 tablespoons sherry vinegar
- Salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh basil
- ½ cup freshly grated Parmesan cheese
Directions
1. Preheat the oven to 425°F. Place the scallions, zucchini, bell peppers, and cherry tomatoes in a roasting pan. Season with salt and pepper and toss with the olive oil to coat evenly. Roast for 20 minutes, turning the vegetables once during cooking.
2. Add the corn to the pan and roast for 15 to 20 more minutes, or until the vegetables are very tender and lightly browned. Let cool.
3. Cook the pasta according to the package directions. Drain well.
4. Place the pasta in a large bowl, add the vegetables, and mix well.
5. To make the dressing: In a small bowl, combine the mustard, garlic, lemon juice, sherry vinegar, and salt and pepper. Slowly whisk in the olive oil until blended. Pour over the pasta and vegetables, then sprinkle on the chopped herbs and Parmesan and mix to combine evenly. Taste for seasoning. Refrigerate until chilled before serving.
Notes
Advance Preparation
This may be prepared up to 1 day ahead.
© 2004 Diane Rossen Worthington
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
493 kcal
13 % daily value
118 % daily value
3 % daily value
734 mg
80 mg
14 g
9 g
6 g
59 g
6 mg
469 mg
4 g
24 g
19 % daily value
