Roasted Vegetable Pasta Salad

Pasta salad transforms from side to main dish when you toss in hearty roasted vegetables and fiber-rich beans.

Roasted Vegetable Pasta Salad
Photo: Jason Donnelly
Prep Time:
15 mins
Stand Time:
10 mins
Total Time:
15 mins
Servings:
6
Yield:
10 cups

Ingredients

  • ½ cup dried tomatoes (not oil-packed), sliced

  • 8 ounce dried gemelli or other small shape whole grain pasta

  • 3 cup Basic Roasted Vegetables

  • 3 cup baby or torn fresh arugula or baby spinach

  • 1 ounce cannellini beans (white kidney beans), rinsed and drained

  • 5 tablespoon white balsamic vinegar or white wine vinegar

  • 2 tablespoon olive oil

  • 3 garlic, minced

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

Basic Roasted Vegetables

  • 1 ¾ pound potatoes or sweet potatoes, peeled, if desired, and cut into 1-inch pieces (5 cups)

  • 2 large onions, coarsely chopped (2 cups), or 2 medium leeks, cut into 1-inch pieces (1 cup)

  • 1 pound carrots, cut into 1-inch pieces (3 cups)

  • 12 ounce parsnips and/or turnips, cut into 1-inch pieces (3 cups)

  • 1 pound red sweet peppers, cut into 1-inch pieces (4 cups)

  • 1 pound yellow sweet peppers, cut into 1-inch pieces (4 cups)

  • 1 pound button or cremini mushrooms, halved (quarter large mushrooms) (6 cups)

  • 2 garlic, separated into cloves and peeled

  • ½ cup olive oil

  • 2 teaspoon kosher salt

  • 2 teaspoon ground black pepper

Directions

  1. Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 10 minutes. Cook pasta according to package directions; drain. Rinse pasta under cold water; drain well. Drain tomatoes.

  2. In a large bowl combine pasta, tomatoes, Roasted Vegetables, arugula, and beans. In a small bowl whisk together vinegar, olive oil, garlic, pepper, and salt. Add to pasta mixture; gently toss to coat.

  3. To serve, spoon salad into shallow bowls.

Basic Roasted Vegetables

  1. Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.

  2. Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.

  3. Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.

  4. Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

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