Pasta Salad with Roasted Vegetables
This Pasta Salad with Roasted Vegetables is loaded with all of summer's best vegetables, fresh herbs, and tossed in a delicious creamy sauce.
Servings: 6 Servings
Calories: 296kcal
Equipment
- sheet pan
Ingredients
- 1 medium zucchini approximately 1 cup
- 1 bell pepper
- 1 small onion
- 2 ears of corn approximately 1.5 cups - kernels removed
- 1 pint of cherry tomatoes
- 2 tablespoons of olive oil
- 3 cups chicken stock
- 2 cups elbow macaroni
- ½ cup of grated Parmesan
- 2 tablespoons of butter
- ½ cup chopped mixed fresh herbs parsley, sage, thyme, oregano, etc.
- juice from one lemon approximately 3 tablespoons
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the 1 medium zucchini, 1 bell pepper, and 1 small onioninto ½ inch pieces. Add to a large sheet pan with the 2 ears of corn and 1 pint of cherry tomatoes. Drizzle with 2 tablespoons of olive oil and mix until the vegetables are evenly coated. Sprinkle with salt and pepper.
- Roast the vegetables in the oven for 15 to 20 minutes.
- While the vegetables are roasting, add the 3 cups chicken stock, corn cobs, and 2 cups elbow macaroni to a large pot and bring to a boil.
- Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. The pasta should have absorbed most of the broth. Do not drain remove the corn cobs.
- Add the roasted vegetables to the pasta along with the ½ cup of grated Parmesan and 2 tablespoons of butter. Stir to combine.
- Season to taste with additional salt and pepper. Top with ½ cup chopped mixed fresh herbs ½ cup chopped mixed fresh herbsand freshly squeezed lemon juice.
Notes
If substituting other vegetables, the roasting times may need to be modified.
If you don't have any fresh corn you can easily substitute thawed and drained frozen corn kernels.
When cutting the corn off the cob I like to stand the cob up in the middle of the sheet pan and trim the kernels off. The kernels fall neatly into the pan without flying all over the counter.
Easily make this dish a vegetarian pasta salad by substituting vegetable stock for the chicken stock.
Substitute dried herbs for the fresh herbs. Reduce the amount to 2 tablespoons and add them to the simmering pasta.
Grill the vegetables instead of roasting them. If you are already cooking something on an outdoor grill or simply don't want to heat up the kitchen try grilling the vegetable instead of roasting them.
Storage: Pasta salad can be refrigerated in an airtight container for 5 to 7 days.
Nutrition
Serving: 1 | Calories: 296kcal | Carbohydrates: 47g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 185mg | Potassium: 466mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1167IU | Vitamin C: 40mg | Calcium: 28mg | Iron: 2mg
