I love the versatility of pasta salads, don’t you?
First of all, I love having a chewy pasta base to start with. From there, you can pick a theme or a season and add any ingredients or flavors you desire. I’ve made a spring pasta salad! I’ve used a really pretty bow tie pasta. And I added some delicious roasted spring peas, asparagus, mushrooms, shallots and radishes. It’s tossed with some fresh herbs and spinach and a simple white balsamic vinaigrette. And don’t forget some crunchy, salty sunflower seeds!
Roasting veggies really brings out their sweet flavors. I’ve roasted onions, asparagus and mushrooms before. But here I’ve decided to roast some peas. Some remain sweet and soft and some take on a little crunch, but such a great flavor and texture for this spring pasta salad. And if you’ve never tried it before, radishes are just amazing when roasted! I also picked up some Farfalloni in place of bowties. They are a little larger and prettier and remind me of flowers or butterflies! So cute!
Obviously, pasta salads are a great salad to make for a crowd. This one is equally perfect for your outdoor picnic or indoor party.
But I’m happy to make a big batch all for myself to enjoy the leftovers for my lunch during the week.
This salad is as pretty and colorful as it is flavorful. Earthy and sweet. Chewy and crunchy.
Add ingredients that you prefer and omit those that you don’t care for. Serve it warm or cold. But this roasted vegetable pasta salad is truly a celebration of spring!
- 1 bunch of asparagus, trimmed and sliced
- 12 ounces of sliced cremini mushrooms
- 1½ cups of fresh English peas
- 6 large shallots, sliced in large chunks lengthwise
- 1 bunch of radishes, quartered
- 5 ounces of baby spinach
- 2 Tablespoons of toasted sunflower seeds
- 2 Tablespoons of chopped fresh herbs (parsley, thyme, tarragon)
- 6 Tablespoons of white balsamic vinegar
- 7 Tablespoons of olive oil, divided
- salt & pepper to taste
- Preheat the oven to 425 degrees F.
- Line a baking sheet with foil.
- Place the asparagus, peas, shallots, mushrooms, and radishes on the baking sheet.
- Drizzle with 1 Tablespoon of olive oil and toss to coat.
- Sprinkle with salt & pepper and roast for 30 minutes, until the vegetables are softened and take on some golden/browned areas.
- While the veggies are roasting, boil your pasta according to package directions and drain.
- In a large bowl, whisk together 2 Tablespoons of white balsamic vinegar and 2 Tablespoons of olive oil.
- Add the pasta, toss and allow to cool.
- When the veggies are cooked, add them to the pasta.
- Add the remaining 4 Tablespoons of white balsamic vinegar and 4 Tablespoons of olive oil and toss.
- Sprinkle with the herbs and sunflower seeds, and toss.
- Add the spinach, toss and serve.
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