1.9.17

Roasted Vegetable Pasta Salad

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


Directions:
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.


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