Description
A late summer veggie pasta salad with late summer seasonal produce, creamy and tangy goat cheese, and a light and bright lemon vinaigrette. Perfect for holding on to summer while also prepping for back-to-school!
Ingredients
Units
Scale
- 8 oz. rotini pasta
- 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
- Preheat + prep. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Make pasta. While oven is preheating, cook pasta according to package instructions. Once it's done, give it a quick rinse under cool water and place in a large bowl.
- Roast veggies. 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 25-30 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.
- Combine. Add roasted veggies to bowl of pasta, followed by fresh basil and goat cheese.
- Make dressing & finish. 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.
Notes
- Storage instructions. Store leftover pasta in an airtight container for up to five days in the fridge. I don't recommend freezing this pasta salad. If you want to meal prep ingredients in advance, you could roast veggies the day before and make the pasta salad the next day.
- Pasta. I love using rotini here, but you can use any smaller pasta! Penne, bowties, or even orzo would be great.
- Goat cheese. I like to give the pasta and roasted veggies a little time to cool before adding goat cheese because otherwise the goat cheese can get melty. Not the end of the world, but also not exactly the texture we're going for!
- Prep Time: 10
- Cook Time: 25
- Category: Pasta
- Method: Oven, stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 445
- Sugar: 4.2 g
- Sodium: 285.3 mg
- Fat: 21.5 g
- Carbohydrates: 51 g
- Protein: 14.2 g
- Cholesterol: 13.1 mg