Salads

Pasta salad with roasted veggies

This makes a substantial salad full of goodness. I basically made this with what I had in the fridge, cupboard and garden. So adapt the recipe to use the things you like / have. It makes a perfect (packed) lunch that will keep well for a few days in the fridge.

So what do you need?

  • 250-300g pumpkin flesh (cubed)
  • 250-300g courgettes (cubed)
  • 250-300g mushrooms (chucked)
  • 250-300g cherry tomatoes
  • 3-4 cloves of garlic
  • Sprig of rosemary (or a tsp dried mixed herbs)
  • Sea salt
  • Black pepper
  • Olive oil
  • 300g pasta bows
  • 150 g green beans (chopped)
  • A can of kidney beans
  • 4 spring onions (chopped)
  • 80g black olives
  • Fresh herbs to garnish (parsley , basil or corriander)
  • Tsp whole grain mustard (optional)
  • Tbsp pomegranate molasses (optional)

So what do you do?

Start by preheating your oven to 200 degrees C / 400 F and meanwhile chop up the vegetables. Put the pumpkin, courgette, mushrooms and cherry tomatoes in a large roasting pan drizzle a couple of slugs of olive oil. Crush the garlic with a couple of pinches of salt and add this, the rosemary, torn into pieces, and a good grinding of black pepper and put it in the oven. After about 30 mins turn the veg, ther will be quite a bit of liquid from the vegetables cook for another 20 mins, turn again and add most of the spring onions saving some of the green tops to garnish the sale with. Cook for another 5-10 mins until the veg has started to brown a little.

Meanwhile cook the pasta in salted water a few minutes before it’s done add the green bean and when it’s done drain it. Prepare a large mixing bowl  pour in 2-3 slugs of olive oil and mix in the mustard (if you are using it, you could add a tbsp of pesto if you prefer) then tip in the pasta and beans as soon as you’ve drained them and toss them in the oil, this will stop the pasta sticking together.  Add the kidney beans and olives, cut into halves, and mix them in. When the roasted veggies are done mix the in too. Taste it and season as necessary with extra salt or pepper. Allow to cool then put it in a serving bowl or individual bowls and drizzle with the pomegranate molasses (this is sweet and sour so you could use some balsamic vinegar instead) and garnish with the rest of the spring onions and some chopped herbs.

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