mertzie's lucky pasta salad with roasted veggies

Name: Mertzie's Lucky Pasta Salad with roasted veggies
Prep time: 25 min
Cook time: 15 min
Yield: 8
Ingredients: 1 - lb. farfalle (or any pasta) cooked al dente; 1 - bunch asparagus; 3 - tomatoes; 1 - green squash; 8 - oz. baby portabellas; 1 - onion; 4 - carrots; - fresh parsley, fresh basil, grated parm; 1/2 - lb. good mozzarella, in chunks; - black pepper; - vinaigrette salad dressing (recipe follows)

(1 RATING)

35 Pinches 1 Photo

Michelle Koletar/Mertz

Harrisburg, PA

Updated on Oct 30, 2012

Yesterday, we were expecting to lose power from Hurricane Sandy (10/29/12). I cooked a package of farfalle al dente, & tossed with olive oil, to have on hand. Fortunately, we were blessed to have no hurricane damage or a loss of power, although the storm itself was very scary. Today, I roasted fresh veggies, put this together, and that's why I consider it "lucky". Never did I think I would be having power today to roast veggies in my oven! I gave all of my neighbors a batch of this 2nte. It's delicious, & I served with grilled Italian bread smothered w/ butter, paprika, & garlic.

Rate

prep time 25 Min

cook time 15 Min

method ---

yield 8 serving(s)

Ingredients

1 - lb. farfalle (or any pasta) cooked al dente
1 - bunch asparagus
3 - tomatoes
1 - green squash
8 - oz. baby portabellas
1 - onion
4 - carrots
- fresh parsley, fresh basil, grated parm
1/2 - lb. good mozzarella, in chunks
- black pepper
- vinaigrette salad dressing (recipe follows)

How To Make mertzie's lucky pasta salad with roasted veggies

Step 1

Cook farfalle to al dente. I cooked day before, as stated, and tossed in oo & refrigerated.

Step 2

Heat oven to 375 degrees. Wash veggies well & chop up to large bite-sized chunks. (Don't chop the tomatoes too tiny). Dry veggies off & place on roasting pans. I kept each item together, in case one cooked faster than another (i.e., kept all the tomatoes together, the onion together, the squash together, etc.). Toss some olive oil over top & sea salt generously. Roast & turn occasionally. As each veg was done to my liking, I removed from oven & let cool.
Step 3

Drain the veggies when they are cool, handling gently. Then add them to the pasta. Add the dressing. Add some chopped fresh basil & fresh parsley. Add some grated parm & stir. Add the mozzarella chunks when you are close to serving. Either refrigerate or serve immediately at room temperature.
Step 4

Dressing: 1/4 cup of roasted garlic grapeseed oil; 1/4 cup of light olive oil; 1/8 cup of white wine vinegar; 1/4 cup of balsamic vinegar; pinch of sugar; about 1/2 tsp of dried Italian seasonings. Shake or mix well. Enjoy!
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