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Vegetarian

Summer Roasted Vegetable Pasta Salad

Ingredients

  • Bionaturae Extra Virgin Olive Oil
  • 1 medium red onion, medium dice
  • 2 zucchinis, cut into medium chunks
  • 3 carrots, medium dice
  • 1 pint cherry tomatoes, cut in half
  • 3 red bell peppers, cut into medium chunks
  • 1 lb box Bionaturae Durum Semolina Chiocciole
  • ¼ cup fresh lemon juice, or more to taste
  • 1 bunch fresh basil, about 25 leaves, sliced thinly
  • Parmigiano Reggiano, optional garnish 
Organic Durum Semolina Chiocciole

Organic Durum Semolina Chiocciole

$3.49
Regular price
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price
Recipe by Katie Farina. A great way to use up the bounty of summer vegetables, this comforting pasta salad is delicious with our Durum Semolina Chiocciole or any short cut pasta of your choosing.

 

Instructions

  1. Preheat oven to 425°F. Line two large baking sheets with parchment paper.
  2. On one baking sheet place red onion, zucchini, and carrots. Toss each vegetable separately with olive oil, salt, and pepper. Bake for 45 minutes, or until slightly brown, turning periodically.
  3. On the second baking sheet place cherry tomatoes and bell peppers. Tossing each vegetable separately with olive oil, salt, and pepper. Bake for 30 minutes, or until vegetables are slightly brown, turning periodically. 
  4. Meanwhile, cook pasta in plenty of salted boiling water according to package directions. Toss with olive oil and fresh lemon juice. Add roasted vegetables, fresh basil, and salt to taste, about 1-2 teaspoons. Garnish with parmesan if desired.  

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Summer Roasted Vegetable Pasta Salad