Roasted Summer Vegetable Pasta Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Roasted vegetables
  • 4 cups bell pepper, deseeded and chopped (around 12 small or 4 large)
  • 4 cups eggplant, diced (around ½ of 1 large)
  • 4 cups summer squash, chopped (around 12 pattypans or 1 large zucchini)
  • 2 cups cherry tomatoes, sliced
  • 1 walla walla onion, halved lengthwise then sliced
  • Sea salt
  • Cranberry beans
  • 4 handfuls or 5 heaping cups cranberry beans, once shelled there will be 2 cups of beans
  • 3-4 garlic cloves
  • Pasta
  • 2 227 g box lentil rotini (or any wholegrain pasta type and shape)
  • ½ cup Italian salad dressing
  • Optional: fresh basil and/or parsley
DIRECTIONS:
  1. Roasted vegetables
  2. Preheat oven to 425°. Arrange the vegetables on a parchment paper lined baking sheet, sprinkle lightly with salt and roast for 90 minutes, stirring every 20-30 minutes so they cook evenly and don't burn. Keep a closer eye for the last 30 minutes, as more of the liquids cook down the vegetables will burn more easily.
  3. Cranberry beans
  4. Use a sharp paring knife to cut along the seam of the beans then split the pod open, remove the seeds and discard the pod. Repeat until all the beans are shelled then place the beans in a large pot. Peel the garlic cloves and place them on the counter then hold the flat side of a large cutting knife over each clove and press down with your free hand until the clove smashes. This helps release the garlic's flavour. Add all the garlic to the beans and fill the pot with water until it is 1 inch above the top of the beans. Place the pot on the stove over high heat and bring to a boil then reduce to medium heat and leave to simmer for 20 minutes. Check for doneness by tasting one of the beans, it should be easy to bite through and no longer starchy, if so continue to simmer for another 5-10 minutes. Drain, remove the garlic and set aside.
  5. Pasta
  6. When there are around 20 minutes left on the vegetables bring a large pot filled ¾ with water to a boil. Check the pasta packaging for cooking times (usually around 10 minutes), when there is that amount of time left on the vegetables throw it into the boiling water. Once cooked, drain the pasta then add back to the large pot and add in the beans and vegetables and toss in the dressing until evenly combined. Serve hot or cold and store in the refrigerator for up to a couple days.
Recipe by Love from the Land at https://www.lovefromtheland.com/roasted-summer-vegetable-pasta-salad/