Pasta Salad with Roasted Vegetables

Recipe by: Diane Rossen Worthington | from The Taste of the Season

Cookstr

Course: Side Dish

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

This is great for family gatherings, equally appropriate at a picnic or a simple buffet. Feel free to improvise by adding cooked chicken or seafood.

Yield: Serves 8 as a side dish

INGREDIENTS

6 scallions, white and light green parts, thinly sliced
4 medium zucchini, sliced
3 bell peppers, red and/or yellow, cored, seeded, and cut lengthwise into strips
2 cups cherry tomatoes
Salt and freshly ground black pepper
¼ cup olive oil
2 cups fresh (about 4 ears) or defrosted frozen corn kernels
1 pound fusilli, bow ties, or penne

Dressing:

3 tablespoons whole grain mustard
2 medium garlic cloves, minced
¼ cup fresh lemon juice
2 tablespoons sherry vinegar
Salt and freshly ground black pepper
½ cup extra virgin olive oil
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
½ cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 425°F. Place the scallions, zucchini, bell peppers, and cherry tomatoes in a roasting pan. Season with salt and pepper and toss with the olive oil to coat evenly. Roast for 20 minutes, turning the vegetables once during cooking.

2. Add the corn to the pan and roast for 15 to 20 more minutes, or until the vegetables are very tender and lightly browned. Let cool.

3. Cook the pasta according to the package directions. Drain well.

4. Place the pasta in a large bowl, add the vegetables, and mix well.

5. To make the dressing: In a small bowl, combine the mustard, garlic, lemon juice, sherry vinegar, and salt and pepper. Slowly whisk in the olive oil until blended. Pour over the pasta and vegetables, then sprinkle on the chopped herbs and Parmesan and mix to combine evenly. Taste for seasoning. Refrigerate until chilled before serving.