Indulge in a symphony of flavors with our roasted root vegetable pasta salad, a delightful fusion of textures and colors that will tantalize your taste buds. This vibrant salad features a medley of roasted root vegetables, including carrots, parsnips, turnips, and sweet potatoes, caramelized to perfection. Tossed with tender pasta, a tangy vinaigrette dressing, and a sprinkle of fresh herbs, this salad offers a satisfying balance of sweet, savory, and earthy flavors. Alongside the main recipe, we present two enticing variations to cater to diverse preferences. The Mediterranean-inspired version incorporates sun-dried tomatoes, kalamata olives, and feta cheese, adding a touch of Mediterranean flair. For a touch of spice, try the spicy harissa dressing variation, featuring a blend of aromatic harissa paste and zesty lemon juice, sure to leave you craving more. With its vibrant colors, delectable flavors, and versatile variations, this roasted root vegetable pasta salad is a culinary masterpiece that will elevate any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ROOT VEGETABLE AND PASTA SALAD
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
Provided by My Food and Family
Categories Home
Time 50m
Yield 15 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 450°F.
- Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
- Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
- Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED ROOT VEGETABLE PASTA SALAD
Steps:
- In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
- Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
ROASTED ROOT VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
- In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
- In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
ROASTED VEGETABLE PASTA SALAD
I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
Tips:
- Choose a variety of root vegetables: Different vegetables have different flavors and textures, so mix and match to create a salad that's both interesting and delicious. Good options include carrots, parsnips, beets, turnips, and sweet potatoes.
- Roast the vegetables until they're tender and slightly caramelized: This will bring out their natural sweetness and flavor. Roasting also helps to develop a nice crust on the vegetables, which adds to their texture.
- Allow the vegetables to cool slightly before adding them to the salad: This will help to prevent the pasta from becoming soggy.
- Use a good quality pasta: A high-quality pasta will hold its shape better and absorb the flavors of the dressing better than a cheap pasta.
- Make sure the dressing is well-balanced: The dressing should be flavorful but not overpowering. A good balance of vinegar, oil, herbs, and spices is essential.
- Serve the salad immediately: Roasted root vegetable pasta salad is best served fresh. The vegetables will start to lose their flavor and texture if they're left to sit for too long.
Conclusion:
Roasted root vegetable pasta salad is a delicious and healthy dish that's perfect for a summer meal. It's easy to make and can be customized to your own liking. With a variety of vegetables, a flavorful dressing, and a hearty pasta, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give roasted root vegetable pasta salad a try. You won't be disappointed!
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