Mediterranean Roasted Vegetable Pasta Salad
This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!
- 8 oz
- grape tomatoes
- 1 can(s)
- 8-1/2 oz quartered artichocke hearts in water drained
- kalamata olives pitted and halved
- scallions chopped
- 4 oz
- goat cheese crumbled
- 1-1/2 c
- penne pasta (i like dreamfield's low carb)
- olive oil or cooking spray to coat the veggies
- salt and pepper to taste
- 1 dash(es)
- dried oregano
- 1 clove
- garlic chopped
- 1 tsp
- dijon mustard
- 1/4 c
- plus an extra 1-2 tsp rice wine vinegar
- 1/2 c
- olive oil, extra virgin
- kosher salt
- freshly ground black pepper
1Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.