Roasted Vegetable Bow Tie Pasta Salad

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Roasted Vegetable Bow Tie Pasta Salad

A fresh and easy vegetarian recipe, this bow tie pasta salad has zucchini, yellow squash, tomatoes and peppers tossed with feta, baby spinach and red wine vinaigrette.

Prep Time15

Cook Time30

Total Time45

Course: Salads

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For roasted vegetabels & pasta

2 medium zucchini, diced (about 1 pound)
2 medium yellow squash, diced (about 1 pound)
1 pint cherry tomatoes or grape tomatoes, halved
1 red bell pepper, diced
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces bow tie pasta

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/4 teaspoon dried oregano
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1 lemon, juice
1/4 cup olive oil

For salad

1 cup baby spinach
1/4 cup finely chopped red onions
1/4 cup crumbled feta
1/4 cup toasted walnuts
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.
In a large bowl, stir the zucchini, yellow squash, tomatoes, and peppers with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper.
Spread the vegetables across 2 sheet pans in a single layer. Arrange the tomatoes cut side up.
Roast the vegetables until the zucchini, squash and peppers are lightly browned at the edges and the tomatoes are wrinkled, about 25-30 minutes, rotating the pans halfway through roasting.
While the veggies are roasting, simmer the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
For the vinaigrette, whisk the garlic, mustard, honey, oregano, red pepper flakes, salt, pepper, vinegar, lemon juice and olive oil in a small bowl.
In a large bowl combine the pasta, roasted vegetables, baby spinach, red onions, feta, walnuts and parsley.
Drizzle with half the vinaigrette, tossing to combine. Add more dressing as desired.

Notes

To make the salad vegan, omit the cheese or use a plant-based, dairy-free feta. Also, use maple syrup instead of honey in the dressing.

If you need the recipe to be gluten free, use chickpea pasta.

You can make the salad dressing up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before you stir it into the salad.

Leftover pasta salad can be kept in an airtight container in the refrigerator up to 3 days. Let it sit out at room temperature for 15 minutes before serving.

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