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
- 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.