I'm still trying to finish up the pasta Izzy brought back from Vancouver, so we mucked out another pasta salad. Mix it up with loads of greens and herbs for a truly refreshing counter to the heat of the Southwest Monsoon season.
Ingredients (feeds 4-6 pax):
3 cups broccoli florets
3 cups cauliflower florets
3 cups cherry tomatoes, halved
2 cups corn kernels
4 tbsp kalamata olives, sliced and pitted
3 cups cooked pasta, cooked to 1 minute before al dente, dunked into an ice bath and drained
8 tbsp pesto
3 tbsp pine nuts
2 cups unpacked fresh basil leaves
2 cups unpacked fresh mint leaves
8 tbsp extra virgin olive oil (EVOO)
salt to taste
1) Marinate cherry tomatoes in half the pesto, 2 tbsp EVOO, and salt to taste. Leave aside for 10 minutes.
2) Coat broccoli and cauliflower in 2 tbsp EVOO, salt to taste, and roast at 200C for 15-20 minutes. Turn up to 220C for the last 3 minutes to really brown those edges.
3) Toss corn kernels with 1 tbsp EVOO and salt to taste, add to the roasted vegetables in the oven for 3 minutes.
4) Assemble salad, with pasta tossed with half the pesto and 3 tbsp EVOO, roasted broccoli, cauliflower, and corn, pesto-ed cherry tomatoes, olives, pine nuts, basil and mint.