Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad
Author: The Blue Jean Chef, Meredith Laurence
Serves: 6 to 8
I like a traditional pasta salad, but I love a pasta salad more it when it incorporates flavors beyond the classic mayonnaise-based pasta salads. This salad includes the end of summer vegetables but roasted (or grilled first). Why is this a great summer side? Because you can make it ahead of time – in fact it needs some time for the flavors to mingle - leaving you free to BBQ or better yet, watch someone else do the grilling!
Ingredients
- 1 orange pepper, large chunks
- 1 green pepper, large chunks
- 1 red pepper, large chunks
- 1 zucchini, sliced in half moons
- 1 yellow squash, sliced in half moons
- 1 red onion, sliced
- 4 ounces brown mushrooms, halved
- 1 teaspoon Italian seasoning
- salt and fresh ground black pepper
- 1 pound penne rigate or rigatoni, cooked
- 1 cup grape tomatoes, halved
- ½ cup pitted Kalamata olives, halved
- 3 tablespoons balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the air fryer to 380ºF.
- Place the peppers, zucchini, yellow squash, red onion and mushrooms in a large bowl, drizzle with a little of the olive oil and toss to coat well. Add the Italian seasoning and season with salt and pepper. Air-fry for 12 to 15 minutes, until the vegetables are soft but not mushy. Stir or shake the basket halfway through the cooking time to evenly roast vegetables.
- Combine the cooked pasta, roasted vegetables, tomatoes and olives in a large bowl and mix well. Add the balsamic vinegar and toss. Add enough olive oil to coat everything nicely (you may not use it all). Season with salt and freshly ground black pepper to taste.
- Refrigerate the salad until you are ready to serve. Stir in the fresh basil right before serving.
