Roasted Vegetable Pasta Salad

(2 votes)

3 medium zucchini, sliced in 1/2-inch half-rounds
3 shallots, sliced into 1/4-inch-thick rings
1 medium red onion, sliced into crescents
2 bell peppers (yellow, red), cut in 1-inch squares
1 slender (Asian) eggplant, sliced 1/4-inch thick
4 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
8 ounces penne pasta, cooked in boiling, salted water al dente
Balsamic Vinegar Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
2 minced garlic cloves
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil (1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large pan or bottom broiler unit sprayed with non-stick cooking spray, combine the zucchini rounds, shallots, red onion, bell peppers and eggplant. In a small bowl, blend the garlic, balsamic vinegar, rosemary, olive oil, salt and pepper. Pour over vegetables, tossing to coat.

Roast in a 375-degree oven for 45 minutes, stirring twice. Cool slightly while cooking pasta. Toss roasted vegetables with drained pasta and about 1/2 cup balsamic vinegar dressing.

Reserve some dressing to pass at the table (sliced pitted olives or shredded Parmesan cheese, optional). Also reserve some dressing to re-toss with leftover pasta salad.

Balsamic Vinegar Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, water, garlic cloves, honey, Dijon mustard, basil,salt and black pepper. Stir just before using. Keeps 5 days refrigerated.

Yield: 8 servings (refrigerates well)


Great recipe! Everyone, even my mother who is not big on pasta loved this!! Will make again very soon.
Mary, Chestertown, MD

Fantastic dressing.
Carl, Skokie, IL

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