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Category: SALADS
Prep Time: Cook Time: Total Time:
This is a great salad that has a beautiful presentation. You can grill these vegetables on the BBQ too. Goes well with Grilled Chicken.
Serves 12 as side
Serves 6 as Main Dish
Ingredients
1 (16 oz) fafale or bow tie pasta, prepared according to the package, drained, cooled
1 (7 oz.) jar of roasted red peppers- to make your own use 3 red bell peppers, roast & slice.
2 Tablespoons virgin lemon or blood orange infused oil
1 large onion cut into 8 wedges
4 oz. nicoise olives
1 small Japanese eggplant-the small thin eggplant variety cut into 1" slices
2 gloves of garlic minced
salt & pepper to taste
1 pint grape tomatoes, cut into halves.
4 oz. fresh crimini or baby bell mushrooms
6-8 small red potatoes cut in halve or whole fingerling potatoes
1 cup fresh basil leaves, chopped
10 oz fresh baby spinach leaves
1 small zucchini cut into 1" slices
4 slices of bacon,cut into 1/2 " pieces & cooked
Your favorite vinaigrette, I use a white balsamic vinaigrette on this salad with the infused olive oil.
Directions:
Preheat oven to 375 degrees
Place the eggplant, onion wedges, mushrooms, potatoes, zucchini on a cookie sheet.
Mix the infused olive oil with the minced garlic.
Drizzle the vegetables with infused olive oil& garlic mixture, kosher salt & pepper to taste.
Roast vegetables until the potatoes are tender and nicely browned.
Cool to room temp.
On a large platter.
Arrange the cooked pasta, add roasted vegetables, fresh basil, tomatoes, olives and spinach on top of the pasta.
At serving time lightly dress the salad with the your favorite vinaigrette and toss to serve.
HINTS: I use the multi colored grape tomatoes to make this salad even more elegant.
You can also use grilled chicken strips.
Skip the pasta and use greens for a light main dish salad.
Use grated Pecorino romano or parmesan cheese
if desired
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PROVENCAL PASTA SALAD WITH ROASTED VEGETABLES
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Category: SALADS
Prep Time: Cook Time: Total Time:
This is a great salad that has a beautiful presentation. You can grill these vegetables on the BBQ too. Goes well with Grilled Chicken.
Serves 12 as side
Serves 6 as Main Dish
Ingredients
1 (16 oz) fafale or bow tie pasta, prepared according to the package, drained, cooled
1 (7 oz.) jar of roasted red peppers- to make your own use 3 red bell peppers, roast & slice.
2 Tablespoons virgin lemon or blood orange infused oil
1 large onion cut into 8 wedges
4 oz. nicoise olives
1 small Japanese eggplant-the small thin eggplant variety cut into 1" slices
2 gloves of garlic minced
salt & pepper to taste
1 pint grape tomatoes, cut into halves.
4 oz. fresh crimini or baby bell mushrooms
6-8 small red potatoes cut in halve or whole fingerling potatoes
1 cup fresh basil leaves, chopped
10 oz fresh baby spinach leaves
1 small zucchini cut into 1" slices
4 slices of bacon,cut into 1/2 " pieces & cooked
Your favorite vinaigrette, I use a white balsamic vinaigrette on this salad with the infused olive oil.
Directions:
Preheat oven to 375 degrees
Place the eggplant, onion wedges, mushrooms, potatoes, zucchini on a cookie sheet.
Mix the infused olive oil with the minced garlic.
Drizzle the vegetables with infused olive oil& garlic mixture, kosher salt & pepper to taste.
Roast vegetables until the potatoes are tender and nicely browned.
Cool to room temp.
On a large platter.
Arrange the cooked pasta, add roasted vegetables, fresh basil, tomatoes, olives and spinach on top of the pasta.
At serving time lightly dress the salad with the your favorite vinaigrette and toss to serve.
HINTS: I use the multi colored grape tomatoes to make this salad even more elegant.
You can also use grilled chicken strips.
Skip the pasta and use greens for a light main dish salad.
Use grated Pecorino romano or parmesan cheese
if desired
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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