A delicious, easy-to-make pasta salad recipe from chef Alison Roman. This pasta salad is a great meal for busy weeknights, as it's quick to prepare, full of flavor and packed with nutritious ingredients. A simple mixture of cooked pasta, roasted vegetables, and a zesty dressing make this pasta salad a perfect lunch or dinner. For a vegan option, omit the cheese and use a vegan mayo.
Ingredients
- 12 ounces of uncooked pasta of your choice (penne, fusilli, or bow-tie)
- 2 tablespoons olive oil
- 1 head of cauliflower, cut into florets
- 2 red bell peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cook the pasta according to the package instructions. Drain and set aside.
- On the prepared baking sheet, combine the cauliflower, bell peppers, garlic, oregano, and red pepper flakes. Drizzle with the olive oil and toss to coat. Roast for 15 minutes, stirring occasionally, until the vegetables are tender.
- In a large bowl, combine the cooked pasta, roasted vegetables, feta cheese (if using), parsley, and basil.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt and pepper. Pour the dressing over the pasta mixture and gently stir to combine.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
How do I make the Alison Roman Pasta Salad?
To make this pasta salad, start by preheating the oven to 400°F. Line a baking sheet with parchment paper and cook the pasta according to the package instructions. On the prepared baking sheet, combine the cauliflower, bell peppers, garlic, oregano, and red pepper flakes. Drizzle with the olive oil and toss to coat. Roast for 15 minutes, stirring occasionally, until the vegetables are tender. In a large bowl, combine the cooked pasta, roasted vegetables, feta cheese (if using), parsley, and basil. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt and pepper. Pour the dressing over the pasta mixture and gently stir to combine. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Can I use any type of pasta for the Alison Roman Pasta Salad?
Yes, you can use any type of pasta for this recipe. Penne, fusilli, or bow-tie are all great options.
Can I make this recipe vegan?
Yes, this recipe can easily be made vegan by omitting the feta cheese and using a vegan mayo.
How long will this pasta salad keep in the refrigerator?
This pasta salad will keep in an airtight container in the refrigerator for up to 5 days.
Is this a good meal for busy weeknights?
Yes, this pasta salad is a great meal for busy weeknights as it's quick to prepare and packed with nutritious ingredients.
What are some other recipes from chef Alison Roman?
Chef Alison Roman has many other delicious recipes, including her famous Chocolate Chip Shortbread Cookies, Crispy Shallot and Garlic Pasta, and Baked Feta with Tomatoes and Herbs.
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