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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Creamy Shrimp Pasta Salad

Recipe courtesy of Giada De Laurentiis

Kid Friendly Pasta Salad

Recipe courtesy of Ree Drummond

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Kale-Pasta Mason Jar Salad

Recipe courtesy of Ree Drummond

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Chicken Florentine Pasta

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories