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Cuisine Magazine Recipes

Summer pasta salad

Posted on : 15-04-2016

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Ingredients 

200g yellow button squash, halved, cut into thin wedges
2 zucchinis, halved lengthwise, thinly sliced widthwise
1 eggplant, cut into 1cm pieces
1 large bulb fennel, finely chopped
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
200g grape tomatoes, halved
2 cloves garlic, crushed
125ml (1/2 cup) extra virgin olive oil
300g fusilli or other short dried pasta
1 tablespoon white wine vinegar
1/2 lemon, juiced
1/3 cup basil leaves, torn
50g (1/3 cup) kalamata olives, halved, pitted

Method

Step 1

Preheat oven to 210C fan-forced. Combine vegetables and garlic in a large bowl. Season with salt and freshly ground black pepper, drizzle with 80ml (1/3 cup) oil, then toss well to combine. Divide vegetable mixture among 2 large roasting pans or oven trays. Roast, stirring halfway, for 20 minutes or until tender.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling salted water for 2 minutes shorter than the packet instructions; pasta will continue to soften when combined with the roasted vegetables. Drain, then cool under cold running water.

Step 3

Toss pasta with vegetables in a bowl. Add vinegar, lemon juice, basil, olives and remaining 2 tablespoons oil, and toss to combine. Serve immediately or at room temperature. 

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