Roasted Summer Vegetable Pasta Salad

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.