Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

mertzie's lucky pasta salad with roasted veggies

(1 rating)
Mertzie avatar
Recipe by
Michelle Koletar/Mertz
@Mertzie
Harrisburg, PA

Yesterday, we were expecting to lose power from Hurricane Sandy (10/29/12). I cooked a package of farfalle al dente, & tossed with olive oil, to have on hand. Fortunately, we were blessed to have no hurricane damage or a loss of power, although the storm itself was very scary. Today, I roasted fresh veggies, put this together, and that's why I consider it "lucky". Never did I think I would be having power today to roast veggies in my oven! I gave all of my neighbors a batch of this 2nte. It's delicious, & I served with grilled Italian bread smothered w/ butter, paprika, & garlic.

(1 rating)
yield 8 serving(s)
prep time 25 Min
cook time 15 Min

Ingredients For mertzie's lucky pasta salad with roasted veggies

  • 1
    lb. farfalle (or any pasta) cooked al dente
  • 1
    bunch asparagus
  • 3
    tomatoes
  • 1
    green squash
  • 8
    oz. baby portabellas
  • 1
    onion
  • 4
    carrots
  • fresh parsley, fresh basil, grated parm
  • 1/2
    lb. good mozzarella, in chunks
  • black pepper
  • vinaigrette salad dressing (recipe follows)

How To Make mertzie's lucky pasta salad with roasted veggies

  • 1
    Cook farfalle to al dente. I cooked day before, as stated, and tossed in oo & refrigerated.
  • 2
    Heat oven to 375 degrees. Wash veggies well & chop up to large bite-sized chunks. (Don't chop the tomatoes too tiny). Dry veggies off & place on roasting pans. I kept each item together, in case one cooked faster than another (i.e., kept all the tomatoes together, the onion together, the squash together, etc.). Toss some olive oil over top & sea salt generously. Roast & turn occasionally. As each veg was done to my liking, I removed from oven & let cool.
  • 3
    Drain the veggies when they are cool, handling gently. Then add them to the pasta. Add the dressing. Add some chopped fresh basil & fresh parsley. Add some grated parm & stir. Add the mozzarella chunks when you are close to serving. Either refrigerate or serve immediately at room temperature.
  • 4
    Dressing: 1/4 cup of roasted garlic grapeseed oil; 1/4 cup of light olive oil; 1/8 cup of white wine vinegar; 1/4 cup of balsamic vinegar; pinch of sugar; about 1/2 tsp of dried Italian seasonings. Shake or mix well. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Mertzie's Lucky Pasta Salad with roasted veggies:

ADVERTISEMENT