Roasted Summer Vegetable Pasta Salad



Photo: ILFMA

Farmers’ markets are full of the bounty of the Midwest now. Each week, new produce appears with the most amazing flavor. Try making this grilled vegetable pasta salad. It is a great recipe for the entire summer season. Use roasted vegetables that are plentiful; asparagus in the spring and early summer, broccoli, carrots and zucchini now, squash in the fall.

 

Salad

1 lb roasted vegetables; fresh broccoli,
     carrots and zucchini or other
     seasonal vegetable

1/2 lb pasta, cooked and drained
     Do not rinse

1 pint grape tomatoes, halved

1 purple onion, diced

1 Tbsp fresh basil, finely chopped

1/2 cup shaved asiago cheese

Kosher salt

Fresh ground pepper

 

Vinaigrette

2 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1 clove garlic, minced

1/2 tsp Kosher Salt

 

Bring a pot of water to a full boil. Add pasta and cook until al dente, according to package instructions. Do not rinse.

Roast vegetables. Preheat oven to 400 degrees. Cut vegetables in three-quarter-inch pieces.

Place on cookie sheet and toss gently with one or two tablespoons of olive oil, salt and pepper.

Roast until lightly browned; the time varies from about 10 minutes to 30 minutes, depending on the vegetable, so watch carefully.

Cool (vegetables may be grilled instead of roasting).

In a small mixing bowl, whisk together balsamic vinegar, extra virgin olive oil, garlic and salt.

In a large bowl, combine pasta, roasted vegetables, vinaigrette, grape tomatoes
and onion, and toss well. Adjust seasonings adding salt and fresh ground pepper to taste.

Refrigerate until well chilled. Sprinkle with shaved asiago cheese and basil and serve.

 

Recipe courtesy of Janie Maxwell, MS, RDN, LDN. Maxwell is the executive director of the Illinois Farmers Market Association, an association focused on supporting local farmers, food producers and Illinois farmers markets.  Go to ILFMA.org to find a farmers’ market near you.

 

Edit ModuleShow Tags

More from Natural Awakenings

Love That Spice’s Chunky Sweet Potato and Chickpea Soup

Zesty Citrus Holiday Recipe

Green Cabbage Gallete Recipe From Middlebury Farms

This is a great autumn recipe, and perfect for Thanksgiving.

Smoky Corn, Tomato and Chard Soup

Soup tends to be a cold-weather food, so we don’t often see it made with super summery ingredients.

Parmesan Baked Tomatoes

Schools Adopting Good Food Purchasing Policy

The Chicago Public School Board has voted to adopt the Good Food Purchasing Program, which will mean better nutrition for 380,000 students.

Add your comment:
Edit ModuleShow Tags

See More »This Month

thriveMD Introduces Cutting-Edge Technology

This month, thriveMD, located in Schaumburg, is introducing two new services: Ultraviolet blood irradiation (UVB) therapy and the HOCATT™ Plus Sauna system. Both are cutting-edge modalities that offer great health benefits.

Explore the Des Plaines River While Cleaning It Up

With support from REI, local organizations Openlands and Illinois Water TrailKeepers are hosting a Des Plaines River Cleanup paddling event from 9:30 a.m. to 2 p.m., August 19th.

Protecting the Great Lakes from a Catastrophic Oil Spill

The case against Line 5, the dual 64-year-old petroleum pipelines running under Michigan’s Straits of Mackinac, has deepened.

Recumbent Biking for Fitness, Function and Fun

With smoother aerodynamics, improved ergonomics and a sleek presentation, recumbent bikes are quickly gaining a new audience. In the last several years, more people have started turning to recumbent biking for cardiovascular exercise, off-road adventures, an alternative to driving or just to explore the neighborhood.

Letter from Publisher

This morning, I made an exciting discovery in our garden’s small milkweed plants, as my eyes caught a chewing pattern that repeated across several leaves—could it be?

In Her Boots Training Supports Women in Agriculture

Women with the goal of launching an agriculture venture or those already farming will want to attend the In Her Boots workshop from 10 a.m. to 3 p.m., August 24, at the Radical Root Organic Farm, in Libertyville.