Curly Pasta and Veggie Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 504
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 11
- Sodium
- 469
- Total: 45 min
- Active: 45 min
Ingredients
Vegetables:
Vegetable oil cooking spray
6 ounces sugar snap peas, strings removed, cut into 1/2-inch pieces
3 plum tomatoes, seeded, cut into 1/2-inch pieces
2 large yellow bell peppers, cored, seeded, cut into 1/2-inch pieces
1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound cavatappi or macaroni pasta
Dressing:
2/3 cup buttermilk
2/3 cup safflower oil
2/3 cup sour cream
2 lemons, zested
1/4 cup fresh lemon juice
1/3 cup chopped fresh chives
1/3 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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.