ROTD: Pasta Salad with Roasted Vegetables

Ingredients For the Pasta: 1 package penne Balsamic cream For the Vegetables: 2 eggplants 2 zucchinis 1 carrot 10 white mushrooms 3 bell peppers 4-5 sun-dried tomatoes 10 cherry tomatoes 1 onion A few sprigs of thyme A little oregano 4 tbsp olive oil 4 tbsp balsamic vinegar Salt Pepper For the Sauce: ½ cup […]

Ingredients

For the Pasta:

    • 1 package penne
    • Balsamic cream

For the Vegetables:

    • 2 eggplants
    • 2 zucchinis
    • 1 carrot
    • 10 white mushrooms
    • 3 bell peppers
    • 4-5 sun-dried tomatoes
    • 10 cherry tomatoes
    • 1 onion
    • A few sprigs of thyme
    • A little oregano
    • 4 tbsp olive oil
    • 4 tbsp balsamic vinegar
    • Salt
    • Pepper

For the Sauce:

    • ½ cup milk
    • 2 cups crumbled feta cheese
    • Oregano
    • Sweet paprika

Instructions

Prepare the Vegetables:

    1. Dice the vegetables into small cubes and place them in a baking tray.
    2. Add the herbs, salt, pepper, and olive oil. Mix well.
    3. Roast in a preheated oven at 200°C for about 15 minutes until they soften.
    4. Add balsamic cream, mix, and return to the oven for an additional 10 minutes to glaze.

Cook the Pasta:

    • Boil the pasta according to the package instructions. Drain.
    • Rinse under cold water to remove the starch and prevent sticking.
    • Drain well and mix with the glazed vegetables in the baking tray.
    • Let the pasta salad cool completely. It can be stored covered in the refrigerator and enjoyed the next day as well.

Prepare the Sauce:

    • Heat the milk in a small saucepan.
    • Remove from heat and add the crumbled feta cheese.
    • Sprinkle with paprika.
    • Mix well using a fork or an immersion blender until the feta is completely melted and the sauce is smooth.

Combine and Serve:

    • Just before serving, pour the sauce over the pasta salad and mix well.
    • Garnish with balsamic cream and serve.

Enjoy!

Source: Argiro Barbarigou

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