Best Roasted Roots And Radiatore Pasta Salad Recipes

Radiatore Salad With Roasted Red Peppers image

Provided by That is Dr House to

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 red bell peppers
3 garlic cloves, peeled
1 lb tomatoes
8 ounces radiatore
3 tablespoons red wine vinegar
3 tablespoons chopped of fresh mint
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 zucchini, quartered lenghtwise

Steps:

Cut the peppers in half. Cut the Quartered Zucchini into slices.
Preheat the broiler and roast the peppers. Remove skin and slice into thick slices. Set aside.
Heat a large pot of water to boiling, blanch the garlic in the boiling water for 3 minutes. Save this water for the tomatoes. With a slotted spoon, transfer garlic to cutting board. Blanch the tomatoes in the boling water for 30 seconds. Save the boiling water and with slotted spoon move tomatoes to cutting board. Use a paring knife, peel tomatoes and chop coarsely. Mince the garlic. Set both aside.
Cook the pasta in the boiling water until just tender. Drain well.
In large bowl whisk the vinegar, mint, oil, salt and black pepper together. Stir in the peppers, garlic, tomatoes, and Zucchini. Add the pasta and toss to coat and combine. Serve immediately or chill for up to 4 hours. If chilled bring up to room temperature.

Nutrition Facts : Calories 328.2, Fat 8.2, SaturatedFat 1.2, Sodium 598.4, Carbohydrate 55.2, Fiber 5.9, Sugar 8.6, Protein 10.2

Roasted Root Vegetable Pasta Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
Salt and freshly ground black pepper
8 ounces penne pasta, cooked and cooled
2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
1 tablespoon chopped fresh parsley leaves
1 medium onion, sliced

Steps:

In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

Zesty Radiatore Salad image

Provided by bjenkins3891

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb radiatore
5 plum tomatoes, sliced
1 cup jumbo black olives, sliced
1 1/2 ounces pepperoni
1/4 cup parmesan cheese, grated
3 tablespoons lemon juice
1/2 cup vegetable oil
1/4 cup fresh basil, chopped
salt
pepper

Steps:

1. Prepare pastaaccording to package directions, drain and cool.
2. Toss pasta with tomatoes, olives, pepperoni, and parmesan cheese.
3. In a separate mixing bowl, blend together lemon juice, vegetable oil, basil, salt and pepper. Toss dressing with pasta mixture and serve.

Nutrition Facts : Calories 378.6, Fat 17.6, SaturatedFat 3.3, Cholesterol 8.9, Sodium 146.6, Carbohydrate 45, Fiber 2.4, Sugar 2.2, Protein 10.1