Roasted Roots and Radiatore Pasta Salad

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Rated 5 stars out of 5
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  • Read 5 Reviews
Total Time:
1 hr 15 min
Prep
20 min
Inactive
10 min
Cook
45 min
Yield:
4 servings
Level:
Easy
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Ingredients

Roasted Root Vegetables:

  • 1 pound small-medium carrots, peeled and cut into bite-size pieces
  • 1 pound parsnips, peeled and split, woody "core" removed, cut into bite-size pieces
  • 1 pound turnips, cut into bite-size pieces
  • 1 large onion, peeled and medium diced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper

Vinaigrette:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced and ground into a paste
  • 1/3 cup olive oil
  • 2 tablespoons chopped Italian parsley, plus extra for garnish
  • 2 tablespoons sliced scallions
  • 1/2 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper

To Assemble:

  • One 12-ounce packet radiatore pasta
  • 1/2 cup crumbled goat cheese
  • Kosher salt and freshly ground black pepper

Directions

For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.

For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.

For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.

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Newest Ratings and Reviews

Read all 5 reviews

  • on February 08, 2013

    Flag

    I LOVE IT! Tonight was the third time since the show aired that I've made this recipe, and I *rarely* make the same thing twice... like, ever.

    Followed the recipe to the "T" (again, something I *rarely* do, except added beets to the roasted roots (used 1/2 lb turnips and added 1/2 lb beets. The beets add a bit of colour, and some extra sweetness.

    I would say this easily serves 6 people as a side. I use tri colour radiatore, and serve it along side grilled chicken breasts.

    I am lactose intolerant, however I can tolerate goat's cheese... this gives the mouth feel of a mac and cheese with less fat, and the bonus of lots of veggies without feeling like you're eating any! :

    people found this review Helpful.
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  • on October 11, 2012

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    The creamy goat cheese made this pasta delicious ... It was a big hit and serving it at my next dinner party... Can't wait

    people found this review Helpful.
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  • on September 22, 2012

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    Very good. Loved it and so did everyone else! It's a keeper. I used whole wheat pasta instead of the radiatore. I couldn't find any.

    people found this review Helpful.
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