Description
This easy, fresh pasta salad makes a great dish for busy weeknights or fall potlucks.
Ingredients
- FOR THE VEGETABLES:
- 2 Small Zucchini Quarter Sliced
- 2 Small Yellow Squash, Quarter Sliced
- 2 Small Carrots, Peeled And Cut Into Match Sticks
- 1 Red Bell Pepper, Sliced
- 1 teaspoon Italian Seasoning
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- FOR THE PASTA:
- 1 pound Bow Tie Pasta (I Use Barilla ProteinPLUS Pasta)
- Fresh Parmesan Cheese, For Topping
- FOR THE DRESSING:
- ¾ cups Olive Oil (or Avocado Oil), Plus 1 Tablespoon For Cooking
- ¼ cups Finely Chopped Sweet Onion
- ¼ teaspoons Turmeric
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- ¼ cups Apple Cider Vinegar
- 1 Tablespoon Honey
Preparation
For the vegetables:
Preheat oven to 425°F. On a baking sheet lined with foil, mix vegetables. Add Italian seasoning, salt, pepper, and drizzle in olive oil. Mx again so that vegetables are well-coated. Roast vegetables for 25–30 minutes.
For the pasta:
While vegetables are in the oven, cook pasta according to the directions on the box, and prepare dressing.
For the dressing:
Add 1 tablespoon olive oil to a skillet. Add onion, turmeric, salt, and pepper, and cook over low flame for about 5–7 minutes, until onion is soft.
In a jar, combine cooked onions, apple cider vinegar, honey, and remaining olive oil. Shake well until everything is incorporated.
When vegetables and pasta are done cooking, combine in a big bowl and mix. Add about 1/2 of the dressing and mix well. Top with Parmesan.
Serve warm, or refrigerate and serve chilled. (I like it best as soon as it’s assembled, but my husband really enjoyed it cold the next day.)
