So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31
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Noreen's Kitchen © ALL RIGHTS RESERVED.
1 pound Farfalle pasta, cooked
¼ cup olive oil
1 pound fresh Crimini mushrooms, sliced
1 zucchini sliced
1 cup bell pepper, cut in chunks
1 sweet onion, cut into chunks
1 cup grape tomatoes, cut in half
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon salt1 teaspoon cracked black pepper
Continuing with great ideas for your spring holiday table, this roasted vegetable pasta salad is another perfect choice. Not just for holidays but perfect for any day! This salad is chock full of roasted veggies of your choice, pasta and a delicious slightly sweet and tangy vinaigrette. This is perfect for making at the beginning of the week and taking for lunch or serving as a one dish meal with the addition of some rotisserie chicken or roasted meat or leftover steak! This salad is very versatile and you can add whatever you enjoy best. Add this to your list of considerations for Easter dinner! I think your guests will love this one!
This salad is really easy to make. It can be used as a "clean out the fridge" opportunity or it can be made as fancy as you like. I have used zucchini, cherry tomatoes, colorful bell peppers, onions, mushrooms, and garlic. You can use any combination of fresh, seasonal vegetables you love. I think eggplant, asparagus, yellow squash and even spinach would be great added in here. How about broccoli or cauliflower? You make the decision based on your favorites.
Preheat oven to 350 degrees.
Place cut vegetables in a large bowl.
Drizzle with ¼ cup olive oil, sprinkle with salt, pepper, Italian seasoning and dried basil.
Toss vegetables to coat with oil and spices.
Pour vegetables onto a rimmed baking sheet that has been lined with aluminum foil.
Bake vegetables for 25 to 30 minutes or until browned and well roasted.
Remove from oven and allow to cool for 15 to 20 minutes.
Prepare dressing by pouring olive oil, balsamic vinegar, lemon juice, honey and Dijon mustard in a jar. Place the lid on the jar and give it a good shake to emulsify the dressing.
In a large bowl combine the pasta and the roasted vegetables. Pour over the prepared dressing and toss to combine.
Refrigerate for at least one hour before serving.
Roasted Vegetable Pasta Salad
½ cup olive oil
¼ cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
I made a delicious sweet and tangy vinaigrette to go on this salad with balsamic, olive oil, lemon juice, mustard and honey. It was the perfect compliment to the roasted vegetables. I did not add any cheese in this batch but I think either soft, fresh boconccini mozzarella balls or even a healthy sprinkling of fresh feta cheese would be amazing! It would give this salad a delicious creamy finish.
This is as simple as chopping tossing, roasting, mixing and serving. This salad will keep in the fridge for up to a week and is perfect for just digging into whenever you are hungry. Adding in some protein makes this a one dish meal. Perfect for a holiday celebration, or everyday dinner. You can jazz this up as plain or fancy as you like. The choice is yours!
I hope you give this roasted vegetable pasta salad a try sometime soon, whether for your Easter table or anytime and I hope you love it!