ROASTED VEGETABLE TRICOLORE PASTA SALAD
 
Prep time
Cook time
Total time
 
This salad makes for a cool, delicious & nutritious meal, perfect for a summer picnic or light dinner. Serve it with garlic bread and a glass of white wine, and voila, you've got a quick and easy complete meal that everyone enjoys when trying to beat the summer heat.
Author:
Recipe type: Main Course Salad
Serves: 5
Ingredients
  • 6 Asparagus, tough ends removed, cut into 2 inch pieces
  • 4 Carrots, cut on the diagonal into 1" pieces
  • 1 Bell Pepper, cut into 1" wedges
  • 1 Small Head of Broccoli, cut into small florets
  • 1 Small Eggplant, cut into 1" pieces
  • 1 Cup Cauliflower Florets
  • 1 Zucchini, cut into ⅓" slices
  • 1 Cup Cherry Tomatoes
  • ¼ Cup Minced Fresh Garlic
  • 1 Tablespoon Minced Fresh Sage
  • ⅓ Cup Extra Virgin Olive Oil + 1 Tablespoon
  • Generous Sprinkle of Coarsely Ground Black Pepper & Kosher Salt to Taste
  • 1-12 oz. Box Tricolore Penne Pasta (I like the Barilla brand)
  • 1-16 oz Package Fresh Mozzarella Pearls
  • 1 Cup Freshly Grated Parmigiano Reggiano
  • Fresh Basil for Garnish
  • For The Vinaigrette
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • ¼ Teaspoon Coarsely Ground Black Pepper
  • ¼ Teaspoon Kosher Salt
  • 5 Ounces Baby Spring Mix Salad Greens
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Line a 13" x 18" baking sheet with parchment paper.
  3. Place all of the vegetables, garlic, sage, ⅓ Cup Extra Virgin Olive Oil and a generous sprinkle of fresh, coarsely ground pepper & Kosher salt in a large mixing bowl.
  4. Gently toss until all of the vegetables are well coated in oil.
  5. Transfer to the lined baking sheet.
  6. Spread the vegetables evenly over the bottom of the pan so they cook evenly and begin to caramelize.
  7. Place in oven which has been preheated to 400 degrees F and roast for 30 minutes.
  8. After 30 minutes toss and turn the vegetables.
  9. Continue roasting vegetables for another 15 minutes or so until they are al dente tender and beginning to brown.
  10. In the meantime cook the Tricolore Penne Pasta according to package directions until al dente. Drain pasta and place it in the large bowl in which you had the raw veggies.
  11. Toss pasta with 1 tablespoon extra virgin olive oil.
  12. Add cooled roasted vegetables, mozzarella pearls and Parmigiano Reggiano to the bowl of pasta.
  13. Make The Vinaigrette
  14. Into a small jar with a tight fitting lid add ¼ Cup Extra Virgin Olive Oil, 1 Tablespoon Red Wine Vinegar, ¼ Teaspoon Coarsely Ground Black Pepper and ¼ Teaspoon Kosher Salt.
  15. Cover container and vigorously shake to combine.
  16. Pour ½ of the Vinaigrette over the vegetables & pasta and gently toss to coat.
  17. Reserve the remaining ½ of the vinaigrette to use on the salad green just before serving.
  18. Place the Roasted Vegetable Tricolore Pasta Salad in an airtight container and chill, covered in the refrigerator until ready to serve.
  19. Before serving toss the remaining vinaigrette over 5 ounces of Baby Spring Mix Salad Greens. Divide the dressed greens between between 5 large plates.
  20. Top with a generous serving of Roasted Vegetable Tricolore Pasta Salad, garnish with fresh basil and serve.
  21. Enjoy!
Recipe by After Orange County at http://afterorangecounty.com/2017/06/29/roasted-vegetable-tricolore-pasta-salad/