Friday, August 26, 2011
Friday Food Craft: Roasted Vegetable Pasta Salad
To make some yummy roasted vegetable pasta salad for yourself you will need:
1 small zucchini (about 8" long and 1-2" across)
1 medium Orange Bell Pepper
4 Roma Tomatoes
1 pound (16 ounces) Orzo, or other pasta
2 ounces chevre
1/4 cup olive oil
1 Tablespoon balsamic vinegar
salt and pepper to taste
You will start by washing, slicing and roasting your veggies. In good weather you can certainly substitute grilling for oven roasting your veggies, but alas, I am without a grill here in my tiny apartment, so slow roasting in my oven is what I had to do. I cut my tomatoes about 1/4" thick, the zucchini about 1/2" thick, and just cut my pepper into about 4 pieces. A very light drizzle of olive oil may be used on top once you arrange your veggies on a sheet pan, as well as a tiny bit of salt and pepper, you don't want to over season at this stage.
TIP: I hate cleaning my pans when I roast things, so I cover them with a layer of foil and just throw all the grossness away off of my pans when I am done.
Once your veggies are done, let them cool for about 20 minutes. You want to be able to get the skin off of your peppers and tomatoes without burning yourself (which will be very easy after slow roasting them by the way, fear not). Remove any skin (it will be shriveled on the outside of your veggies and look rather unappealing anyway) and then dice into your desired size. I generally don't dice up the tomatoes much as they fall apart on their own when stirring everything together at the end.
Prepare your orzo or quinoa according to your package and drain thoroughly. In a separate small bowl, stir together 1/4 cup extra virgin olive oil and 1 Tablespoon balsamic vinegar to form an emulsion. Place your veggies, pasta and dressing together in a serving bowl and toss together. Add salt and pepper to taste, then a sprinkling of chevre. Enjoy!