Whether using up veggies in your refrigerator or fresh vegetables from your garden, this dish is both delectable and easy to make.
Enjoy this recipe courtesy of Lauren Lane. You can find this recipe and more from Lauren at lauren-lane.com.
Vegetable Pasta Salad
Ingredients
- 2 tablespoons Cervasi Red Wine Vinegar
- 6 tablespoons Cervasi Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 2 tablespoons shallots, minced
- 1 teaspoon kosher salt (or to taste)
- 3/4 teaspoon black pepper, freshly ground
- 3/4 lb. Cervasi Penne Zite
- 1 bunch asparagus spears (about 15 spears), ends trimmed
- 1 pint cherry tomatoes
- 2 tablespoons Cervasi Extra Virgin Olive Oil
- 1/2 cup pitted kalamata olives, halved
- 3 cups baby spinach, kale or arugula
- 1 bunch of basil, torn (optional)
- 5 ounces Cervasi Chèvre Fresh Goat Cheese (or feta), crumbled
Instructions
- Mix all ingredients together for the vinaigrette in a small bowl.
- Cook pasta in a large pot of liberally salted water (about 2 tablespoons) until al dente. Drain pasta and place into a large bowl.
- Meanwhile, heat the grill to medium heat. Drizzle asparagus and cherry tomatoes with olive oil and kosher salt.
- To grill vegetables, use a grill pan or place veggies directly on the grill. Grill the asparagus until slightly charred, turning halfway. Grill tomatoes until they are just beginning to soften and char. Remove from the grill and cut asparagus into bite-size pieces. (Alternatively, you can roast the veggies in a 400 degree oven.)
- Add the grilled veggies, spinach, olives, and half the goat cheese to the bowl with the pasta. Drizzle with vinaigrette and toss lightly. Take a taste and add more salt or pepper as needed. Top with remaining goat cheese.
- Servings : 4-6
- Course : Chevre Cheese, Extra Virgin Olive Oil, Olives, Short Cut Pasta, Wine Vinegar
- Ingredient : Asparagus, Extra Virgin Olive Oil, Penne Zite, Short Cut Pasta