Print

Late Summer Veggie Pasta Salad

Late summer veggie pasta salad with red peppers, corn, zucchini, fresh basil, and goat cheese, in a white bowl with a wooden spoon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A late summer veggie pasta salad with all the best late summer produce (sweet corn, zucchini, red peppers, and onions) and goat cheese, tossed in olive oil, lemon, and garlic.

Ingredients

Scale
  • 8 oz. rotini pasta (whole wheat, or chickpea pasta for something new!)
  • 1 ear fresh sweet corn
  • 1 large red pepper, sliced
  • 1 medium zucchini, sliced
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 cup fresh basil, sliced into ribbons
  • 1/2 cup crumbled goat cheese
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, minced
  • freshly cracked black pepper

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
  2. While oven is preheating, cook pasta according to package instructions. Once it's done, rinse under cool water and place in a large bowl.
  3. Place ear of corn, red pepper slices, and zucchini on the baking sheet. Drizzle with olive oil and sprinkle with salt and garlic powder. Roast at 400 degrees for about 25 minutes or until veggies are completely cooked through and red pepper is beginning to char. Remove from oven and allow to cool for about 10 minutes.
  4. Add roasted veggies to bowl of pasta, followed by fresh basil and goat cheese.
  5. Add olive oil, lemon juice, and minced garlic to a mason jar. Shake vigorously until combined. Pour over pasta and toss to combine. Serve immediately or chill before serving.

Find it online: https://www.rootsandradishes.com/late-summer-veggie-pasta-salad/