Summer Veggie Bow Tie Pasta Salad
A unique vegetarian pasta salad recipe with roasted summer veggies and a creamy luscious pistachio basil dressing (no mayo!) This flexible recipe is amazing hot or cold, and can easily be made vegan by omitting the cheese.
Ingredients
- 10.5 oz (300 g) dried farfalle pasta
- 1 ear corn on the cob, husks removed and halved. Or use 2-3 cobettes
- 5-6 mini peppers, sliced
- 1-2 shallots, sliced
- 1 bunch asparagus, chopped into small pieces
- 7 oz cherry tomatoes, quartered
- ½ cup pecorino or another Italian hard cheese, grated
- ½ bunch fresh basil leaves, chopped
- olive oil, for roasting
Pistachio Dressing
- 4 tbsp pistachios, plus more for topping if you wish
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ tsp salt
- ½ clove garlic
- 1.5 tsp honey
- ½ bunch fresh basil leaves
Instructions
- Preheat the oven to 425F / 220 C / 200C Fan.While the oven heats, arrange the veggies on the baking tray. Cut your corn on the cob into 2-3 smaller pieces and add to the tray. Drizzle oil, salt and pepper over the top and give it all a mix to coat evenly. Place in the oven for 15 minutes.1 ear corn on the cob, 5-6 mini peppers, 1-2 shallots, 1 bunch asparagus, olive oil
- Meanwhile, prepare your dressing. Heat the pistachios in a dry pan for a couple of minutes until toasted, then blend all of the ingredients in a mini blender or food processor until completely smooth.4 tbsp pistachios, 4 tbsp olive oil, 2 tbsp red wine vinegar, ½ tsp salt, ½ clove garlic, 1.5 tsp honey, 1/2 bunch fresh basil leaves
- Just before the oven timer is up, start your pasta cooking according to package instructions. If you run out of time, don't worry, just come back to it after checking on the veggies.10.5 oz dried farfalle pasta
- Check in on your veggies. We want them to be nicely browning at the edges, soft and reduced in size. Give them another 5-10 minutes if necessary.
- Once the veggies are done, remove them from the oven and allow to cool slightly. Scrape the corn pieces off the cob with a knife, and add all of the ingredients into your salad bowl. Set aside until the pasta is ready.
- Once the pasta is cooked, drain it in a colander and run cold water over it until it is room temperature or colder*. Add it to the bowl with the veggies alongside the dressing and mix through. If you are serving this immediately and want to eat it warm, you don't need to rinse it.
- Add the cherry tomatoes, chopped basil leaves, and cheese; mix through. Add salt and pepper to taste.7 oz cherry tomatoes, 1/2 bunch fresh basil leaves, 1/2 cup pecorino or another Italian hard cheese
- If you're adding extra chopped pistachios, scatter them over the top. Serve immediately, or store in a container in the fridge until you're ready.
Calories: 280kcal, Carbohydrates: 37g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.001g, Cholesterol: 4mg, Sodium: 255mg, Potassium: 376mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1206IU, Vitamin C: 33mg, Calcium: 106mg, Iron: 2mg