This isn’t just another meh pasta salad. There are 2 things that make it really really good. The first and most obvious thing is roasting the vegetables. Let’s talk about the cherry tomatoes ….because they are really the star. When tomatoes are roasted, they will blister and burst releasing their yummy sweet liquid and all the flavour melds into this salad so well. As far as the rest of the veggies you can add as much or as little as you like and don’t be afraid to change it up. I also love adding corn to this. I brush the cobs with olive oil and then slice the kernels off after roasting. The second, but no less important, thing that makes this delicious is adding the oil and vinegar to the warm pasta. This gives those noodles so much flavour. Don’t forget to season every step of the way starting with the pasta water, the veggies and the dressing. For best results make it the day before serving so that all the flavours have time to love each other. Definitely double the recipe for a large group.
Prep time: 10 minutes
Cooking time: 30 minutes
1 450 gram (1 lb) box penne, fusilli or other short pasta
1 pint cherry tomatoes
1-2 zucchini unpeeled finely diced
1 red pepper seeded and finely diced
1 small onion finely diced
1 teaspoon oregano
1/2 cup plus 2 tablespoons olive oil
1/3 cup red wine vinegar
1/2 cup Parmesan cheese
2 teaspoons kosher salt
Freshly ground pepper to tasts
Preheat oven to 375 degrees. On a large sheet pan toss all veggies well with 2 tablespoons of the olive oil, 1 teaspoon kosher salt, oregano and freshly ground pepper. Spread out evenly and roast for 25-30 minutes.
Cook pasta according to pasta directions. Give it a quick rinse to cool it down just a bit, drain and set aside. Whisk oil, vinegar, 1 teaspoon salt and pepper together and add it along with the vegetables to the still warm pasta. Mix in the Parmesan cheese and refrigerate overnight. Just before serving give the salad a good mix and if it seems bit dry, give it a drizzle of olive oil and/or vinegar.