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balsamic and basil pasta salad recipe

Written on Sunday, August 21, 2016 | 5:44:00 PM




Serves : 4 - 8 servings 

Ingredients : 
- 1½ cups (195 g) yellow squash, sliced into half-moons
- 1½ cups (185 g) zucchini, sliced into half-moons
- 1 cup (80 g) eggplant, roughly chopped
- 1 cup (150 g) red bell pepper, roughly chopped
- 1 tbsp (15 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- 1 lb (455 g) whole-wheat orecchiette pasta (or penne or shells)

BALSAMIC DRESSING
- 1 clove garlic, minced
- ½ cup (10 g) fresh basil, minced, packed
- ¼ cup (60 ml) balsamic vinegar
- 4 tbsp and 1 tsp (64 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- Preheat oven to 400°F (204°C).

Preparation Method :
1) Toss the squash, zucchini, eggplant and red bell pepper with 1 tablespoon (15 ml) olive oil and a large pinch each of salt and pepper. Place in a glass baking dish and roast for 35–40 minutes until tender.

2) While the vegetables are roasting, cook the pasta. Heat a large pot of salted water to boiling and add the pasta. Cook until al dente. Remove and toss with water to stop the cooking and prevent the noodles from sticking together. Drain completely.

3) Make the dressing. Whisk together the garlic, basil, balsamic and olive oil. Season with a pinch each of salt and pepper. Remove the vegetables from the oven and let cool until warm but not piping hot.

4) Toss together the vegetables, pasta and dressing. Season to taste with more salt and pepper if needed. Enjoy as is or at room temperature.

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