Pasta Salad with Roasted Vegetables

Pasta Salad with Roasted Vegetables

Committee meeting working lunch, 1/11/12

Pasta salads can incorporate any seasonal vegetables, and they don’t have to be drenched in mayonnaise – a little bit in a flavorful dressing goes a long way. This salad comes together very quickly once the prep work cutting and roasting the vegetables is done.

  • 2 medium sweet potatoes*
  • 1 small head cauliflower**
  • 1 small head broccoli (in the photo, there are kale stems rather than broccoli, as I had some frozen from my garden)**
  • 2 parsnips*
  • 4 teaspoons plus 1 tablespoon olive or vegetable oil, divided
  • Salt
  • 1 pound pasta, small shape
  • ⅓ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced rosemary***
  • ½ tablespoon minced sage***
  • Black pepper

Preheat oven to 400º.

Cut each vegetable into ½” rough cubes and put into separate bowls. Add one teaspoon oil and a pinch of salt to each. Spread each vegetable on a separate baking sheet and roast until tender, 20-30 minutes. (Can be made in advance – refrigerate until ready to use.)

Bring a large pot of salted water to a boil. Cook pasta as directed, then drain and rinse with cold water.

While pasta is cooking, whisk together mayonnaise, mustard, remaining 1 tablespoon oil, cider vinegar, and herbs to make a dressing.

Stir together cooked pasta, roasted vegetables, and dressing. Add more salt and black pepper to taste.

Serves 10-12 as a side dish or meal component, or 6-8 as a main course

*Sweet potatoes and parsnips can be grown in Nebraska and stored into winter

**Broccoli and cauliflower can be grown here, then blanched and frozen for winter use. In this recipe, you can roast them directly from frozen.

***Herbs can be grown outside in the summer or in a pot indoors during the winter.

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