Pasta Salad Features Fresh Picks From September Farmers Markets
Aug 29, 2025 ● By Janie Maxwell, MS, RDN Executive Director, Illinois Farmers Market Association
Photo credit Janie Maxwell
Image courtesy Illinois Farmers Market Association
Farmers markets are still bursting with the bounty of the Midwest. Farmers markets aren’t just for summer. Many favorite fruits and vegetables, like tomatoes and corn, are available in September, while apples and squash are just beginning to appear.
There’s nothing like the amazing flavor of freshly harvested produce, picked at the peak of ripeness and flavor. Find a farmers market near you by searching the map at ilfma.org/find-a-market.
Try making this roasted vegetable pasta salad. Roasting the vegetables intensifies their flavor. This recipe also works well with any fresh seasonal vegetable, cut into bite-size pieces, making it a perfect recipe for the entire season. Use roasted vegetables that are plentiful when you plan to serve the salad, such as asparagus in spring and early summer; broccoli, carrots, tomatoes and zucchini now; and squash in the fall. It’s a great addition to any gathering and a delicious way to use leftover roasted vegetables.
Roasted Summer Vegetable Pasta Salad
Yield: 4-6 servings
1 lb
vegetables: fresh broccoli, carrots,
zucchini or other seasonal vegetables
½ pound pasta
1 pt cherry
tomatoes, halved
(choose a variety of colors and sizes
for
interest and a variety of flavors)
1 purple onion, diced
½ cup fresh
corn, cut off the cob
(about 1 ear)
½ cup shaved Asiago cheese
2 Tbsp fresh basil, finely chopped
1-2 Tbsp extra-virgin olive oil (EVOO)
Kosher salt
Freshly ground pepper
Vinaigrette
3 Tbsp balsamic vinegar
3 Tbsp EVOO
1 clove garlic, minced
½ tsp kosher salt
Freshly ground pepper
Bring a pot of water to a full boil. Add pasta and cook until al dente according to package instructions. Do not rinse.
Preheat oven to 400° F. Cut vegetables into ¾-inch pieces. Place on a cookie sheet, toss gently with EVOO, salt and pepper. Roast until lightly browned, about 10 to 30 minutes depending on the vegetable; watch carefully. Cool. (Vegetables may be grilled instead of roasted.)
In a small mixing bowl, whisk together balsamic vinegar, EVOO, garlic and salt.
In a large bowl, combine pasta, roasted vegetables, vinaigrette, tomatoes, onion and corn. Toss well. Adjust seasonings with salt and pepper. Refrigerate until well chilled. Sprinkle with shaved Asiago cheese and basil before serving.
Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.
