Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Vegetables:
Dressing:

Directions

For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.

For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth.

Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

Pasta Ponza

Recipe courtesy of Giada De Laurentiis

Black Bean Salad

Recipe courtesy of Guy Fieri

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pasta Primavera

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Pasta Alle Vongole

Recipe courtesy of Valerie Bertinelli

Gina's Seafood Passion Pasta

Recipe courtesy of The Neelys

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Browse Reviews By Keyword