Roasted Vegetable Summertime Pasta Salad
Sweet roasted cherry tomatoes, corn, zuccini tossed in fresh herbs roasted and tossed in orzo pasta with a dressing made from roasted garlic and shallots and finished with feta cheese
Ingredients
- 2 pints cherry tomatoes
- 2 cups fresh corn cut from the cob
- 2 each medium zucchini cut in 1/2 inch dice
- 1/4 cup fresh rosemary chopped
- 1/4 cup fresh basil chopped
- 1/4 cup fresh thyme chopped
- 1/4 cup fresh oregano chopped
- 1/4 cup plus 4 tablespoons olive oil
- 4 cloves whole garlic
- 1 large shallot cut in half
- 1 cup dry orzo pasta
- 1 tbsp spicy brown mustard
- 1/4 cup red wine vinegar
- 1 whole lemon, zested, and juiced
- 1/4 cup vegetable oil
- 4 oz feta cheese crumbled
- kosher salt
- fresh ground pepper
Instructions
- In a large bowl, add the chopped herbs, two good pinches of salt, 1/2 teaspoon fresh ground pepper, and three tablespoons of olive oil, and mix well.
- Remove one tablespoon of the herb mixture and set aside.
- Add the cherry tomatoes to the bowl with the remaining herb mixture and toss to coat evenly.
- Add the cut shallot and whole garlic cloves and toss to coat.
- On a parchment-lined baking sheet, spread the tomatoes, garlic, and shallots in a single layer and place them in a 300° oven for one and a half hours, stirring halfway through.
- Do not wash your bowl, as it has remnants from the herb mixture, and we want to keep that goodness.
- While your tomatoes are roasting, cut the corn from the cob and add it to your bowl.
- Cut your zucchini and add to the corn.
- Add that one tablespoon of herb mixture you set aside, plus one tablespoon of olive oil to your corn and zucchini and toss to coat evenly; set aside.
- Bring six cups of salted water to a boil and add your pasta, stirring well.
- Cook the pasta for 9 minutes, drain and cool down with cold running water, toss with a bit of oil to keep it from sticking and set aside.
- In the bowl of a food processor, add the lemon juice, mustard, vinegar, one good pinch of salt, and 1/2 teaspoon of ground pepper.
- When your tomatoes come out of the oven, remove the garlic cloves and shallot.
- Add the tomatoes to your cooked pasta.
- On the same baking sheet, add the corn and zucchini and roast in a 400° oven for 16 minutes, stirring halfway through.
- Add the garlic and shallot to your food processor and give it a couple of whirls to puree it all up.
- On a measuring cup, combine ½ cup olive oil and ½ cup vegetable oil.
- With the motor running on the processor, slowly add the oil mixture to emulsify your dressing.
- Add the dressing to the pasta, and mix well.
- When your corn and zucchini come out of the oven, let them cool for about 15 minutes.
- Add them and the feta to your pasta and mix well.
- let chili in the fridge for about three hours or best, overnight.
Nutrition
Calories: 257kcalCarbohydrates: 21gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 13mgSodium: 282mgPotassium: 389mgFiber: 3gSugar: 5gVitamin A: 815IUVitamin C: 31mgCalcium: 125mgIron: 2mg
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