Roasted Winter Vegetable Pasta Salad
Loaded with deliciousness, this colorful and healthy warm Roasted Winter Vegetable Pasta Salad is exactly what we need for this time of year!
Ingredients
- 1 1/2 cups rutabaga, peeled and cut into 1/2-inch cubes tips & tricks
- 1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
- 1 1/2 cups celery root aka celeriac, peeled and cut into 1/2-inch cubes
- 1/4 cup canola oil tips & tricks
- 1 tsp. dried rosemary
- 1 tsp. dried basil leaves
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. freshly squeezed lemon juice, plus more to coat the apple cubes tips & tricks
- 1/2 tsp. lemon zest
- 1 lb. tri-color rotini pasta, cooked according to package directions
- 3/4 cup cherry tomatoes, halved
- 1 large Granny Smith, cored, peeled and cubed
- 1/3 cup red onions, finely chopped, soaked and drained tips & tricks
- 1/3 cup walnuts, toasted and roughly chopped
- 1 1/4 cups feta cheese, cubed into 1/4-inch pieces
- 4 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 425ºF and line a large baking sheet with greased foil; set aside.
- Spread vegetables out on prepared baking sheet in a single layer. Transfer to the preheated oven and bake for 30 to 40 minutes or until tender, flipping halfway through.
- Remove from the heat and return roasted vegetables to the large bowl. Pour in lemon juice and add lemon zest; toss to coat and set aside to cool off a little, about 10 minutes.
- In a large salad bowl, combine cooked pasta, roasted vegetable mixture, tomatoes, apple, onions, walnuts and cheese; toss until well mixed.
- When serving, add vinaigrette and sprinkle on some parsley.