ROASTED ROOTS AND RADIATORE PASTA SALAD

Roasted Roots and Radiatore Pasta Salad image

Provided by Guy Fieri

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

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1 pound small-medium carrots, peeled and cut into bite-size pieces
1 pound parsnips, peeled and split, woody "core" removed, cut into bite-size pieces
1 pound turnips, cut into bite-size pieces
1 large onion, peeled and medium diced
1/4 cup extra-virgin olive oil
2 teaspoons fresh thyme leaves
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced and ground into a paste
1/3 cup olive oil
2 tablespoons chopped Italian parsley, plus extra for garnish
2 tablespoons sliced scallions
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
One 12-ounce packet radiatore pasta
1/2 cup crumbled goat cheese
Kosher salt and freshly ground black pepper

Steps:

For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.