Roasted Vegetable Pasta Salad
A medley of fall vegetables including Brussels sprouts, carrots, onions, garlic, and turnips are roasted with herbs and added to bow tie pasta. Then, the salad is dressed with a simple lemon and Parmesan cheese dressing to create a delicious pasta salad dish.
Servings 6
Equipment
- 1 large mixing bowl
- 1 large sheet pan
- Parchment paper
Ingredients
- For the roasted veggies:
- 3 tbsps. olive oil
- 16 oz. halved Brussels sprouts frozen
- 1 cup sliced carrots
- 1 1/4 cups turnips chopped
- 3/4 cups red onion cut into chunks
- 2 cloves garlic minced
- 1 sprig rosemary chopped
- 1/2 tbsps. thyme chopped
- For the pasta salad:
- 6 oz. bow tie pasta
- For the vinaigrette:
- 2 lemons juiced
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese grated
- 1 clove garlic minced
- Salt and pepper
Instructions
- To roast the veggies:
- Preheat oven to 425 degrees and prepare a large sheet pan with parchment paper.
- Add vegetables and herbs to a large mixing bowl. Toss with olive oil and salt and pepper and spread onto sheet pan.
- Roast in oven for 20-30 minutes, or until desired doneness. Cool.
- To make the pasta salad:
- Bring a pot of salted water to a boil. Add bow tie pasta and cook 11 minutes, or until al dente.
- Drain and rinse with cold water and add to large mixing bowl along with roasted veggies.
- In small bowl, mix lemon juice, olive oil, Parmesan cheese, garlic, and salt and pepper. Pour over salad.
- Mix to combine and serve immediately, or chill in fridge until ready to serve.