Wednesday, July 1, 2009
It’s July already. Although you wouldn’t know it by looking outside the weather. After our ONE nice sunny day yesterday, it’s back to rain. And when I say rain, I really mean torrential downpours, complete with lightening and thunder! I wonder if we’ll ever see more than one day of sun at a time 😦
Anyways, yesterday I made up a recipe! I generally don’t do that. I’m the kind of girl who likes to follow a recipe to the “T.” But we had some veggies that were getting towards their last leg, and I didn’t want them to go to waste. I absolutely HATE wasting food. I already feel like buying food is frustrating, because once you eat it, it’s gone, so it’s doubly frustrating to throw food out that never even made it to your mouth!
So I thought about a pasta salad. And figured, why not add some roasted veggies? Now, the funny thing is, I’ve NEVER even made roasted veggies. I’ve read about it a lot on different blogs and I know I’ve seen Ina (Barefoot Contessa…LOVE her!) do it many times as well, but I’ve never jumped in and did it myself. Until yesterday.
The salad turned out wonderfully. Full of fresh flavor. I let it sit in the fridge overnight and all the flavors melded so well. We wolfed it down for lunch. Thankfully I made enough so I can take some to work tonight, Kimm can have some for lunch tomorrow and there will STILL be more left! I love leftovers 🙂
Super Simple Roasted Veggie Pasta Salad
Makes a large bowl worth (probably enough for about six main dish meals, and more if just as a side)
3/4 a box of thin spaghetti
1 large red pepper
2 small zucchini
1/2 large onion
3 tablespoons olive oil
Approximately 1/3 cup Blush Wine Vinaigrette
Preheat oven to 450 degrees. On the stovetop, bring a large pot of water to a boil. When boiling, add some salt to the water and then add the pasta. Cook until al dente (approximately 8-9 minutes). In the meantime, rough chop the red pepper, zucchini, and onion. Add to a small bowl and mix with 3 tablespoons olive oil (this could actually be reduced probably to 2 tablespoons) and salt and pepper. Dump onto a baking sheet and spread around. Roast the veggies until they start to turn a slight brown color–for me this was 20 minutes. While the veggies are roasting, chop the cucumber and tomato into chunks. When the pasta is done, drain it and place in a large bowl so that you will have room to stir. Add the roasted veggies and the cold veggies. Add the vinaigrette, a few pinches of salt and a lot of freshly ground black pepper. Stir away! Taste and see if you need more salt or pepper. If not, cover and place in the fridge overnight (if you can…believe me, you will want to eat this right away!). When you serve the next day, stir before dishing out. Get ready to receive lots of compliments–it’s that good 🙂
Chopped red peppers…
Chopped zucchini, with the bright green skin still on…
Chopped white onion…
Before going into the oven…
I can’t believe this dressing was a light dressing. It tasted so good. Kimm’s mother had given us this–she had some left over from a pasta salad that she had made for Kimm’s father’s birthday. I will DEFINITELY be buying this in the future.
All done! Doesn’t it look fresh and simple and yummy? I love all the bright colors in this dish!
My mouth is seriously wanting this right now! Good thing I will be able to have some tonight at work. Maybe it will be just the thing to get me through the night.
Well, the rain has finally let up, thank goodness. I HATE going to work when it is raining because I have to walk a good distance from the car to the main building and it’s not nice when your shoes get wet before a 12 hour shift 🙂