Pasta Salad with Roasted Cherry Tomatoes, Beans & Corn is a delightful dish that has become a staple for summer gatherings. The combination of roasted vegetables and pasta creates a refreshing yet hearty meal that perfectly complements warm weather. Imagine the sweet, caramelized flavor of roasted cherry tomatoes mingling with tender beans and corn, all tossed together in a vibrant salad. This recipe is not only simple to prepare but also packed with nutrition, making it an ideal choice for those seeking a nutritious, delicious option for picnics and barbecues. Let’s dive into how to make this delightful dish!
Why You’ll Love This Pasta Salad with Roasted
This Pasta Salad with Roasted ingredients is a fantastic choice for many reasons. First, it’s incredibly versatile, allowing you to incorporate any of your favorite vegetables. Second, roasting enhances the flavors, creating a sweet and smoky taste that can’t be beat. Third, this dish is rich in nutrients from the beans and vegetables, making it a healthy option for anyone. Additionally, it’s perfect for meal prep, as it can be served warm or cold, great for leftovers. You can easily modify it to cater to dietary restrictions, such as making it vegan or gluten-free. Lastly, it’s a crowd-pleaser, making it a great option for gatherings and parties.
Ingredients for Pasta Salad with Roasted
Gather these items:
- 300 g Short Pasta (like casarecce) (Choose gluten-free for a gluten-free version)
- 400 g can Cannellini Beans (Drained and rinsed)
- 2 large ears Fresh Corn (Shucked, frozen corn can be used as a substitute)
- 1 Shallot (Finely chopped, can replace with red onion)
- 1/3 cup Extra Virgin Olive Oil (Ensure it’s high-quality)
- 2 tablespoons Extra Virgin Olive Oil (For roasting)
- 4 cloves Garlic (Skin on, provides aromatic flavor)
- 1 cup Cherry Tomatoes (Substitute with grape tomatoes if unavailable)
- 2 1/2 tablespoons White Wine Vinegar (Can swap with apple cider vinegar)
- 100 g Goats Cheese or Feta (Omit for a dairy-free option)
- a handful Fresh Basil Leaves (Chopped, substitute with parsley if desired)
- to taste Flaky Sea Salt (Adjust based on dietary needs)
How to Make Pasta Salad with Roasted Step-by-Step
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Slice the cherry tomatoes in half, and place them in a mixing bowl along with the garlic cloves. Toss them with the extra virgin olive oil and flaky sea salt.
- Step 3: Spread the tomato mixture onto a baking tray in a single layer. Roast in the preheated oven for about 1 hour or until the tomatoes are soft and caramelized.
- Step 4: Cook the short pasta in a pot of boiling salted water according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Step 5: Combine the roasted tomatoes (along with the garlic), fresh corn, drained cannellini beans, and chopped shallot in a large mixing bowl. Add the cooked pasta and drizzle with white wine vinegar, gently mixing everything together.
- Step 6: Gently fold in crumbled goats cheese or feta, and chopped basil leaves. Adjust seasoning with additional salt or pepper if needed.
- Step 7: Serve warm or let it chill for a refreshing touch.
Pro Tips for the Best Pasta Salad with Roasted
Keep these in mind:
- Using high-quality olive oil will enhance the overall flavor of your salad.
- Don’t skip the roasting step; it brings out the best flavors in your vegetables.
- For a creamier texture, consider adding a dollop of creamy dressing or more cheese.
- Feel free to experiment with different vegetables and herbs to create your perfect blend.
Best Ways to Serve Pasta Salad with Roasted
This Pasta Salad with Roasted ingredients can be served in various ways. First, it can be a hearty main dish for lunch or dinner. Second, it makes an excellent side dish alongside grilled meats or fish. Third, you can serve it at potlucks or barbecues, as it’s easy to transport and serve cold or at room temperature.
How to Store and Reheat Pasta Salad with Roasted
If you have leftovers, store them in an airtight container in the refrigerator. This pasta salad is best enjoyed within three days for optimal freshness. When ready to serve, you can enjoy it cold directly from the fridge or warm it slightly in the microwave for a different experience.
Frequently Asked Questions About Pasta Salad with Roasted
What’s the secret to perfect Pasta Salad with Roasted?
The secret lies in roasting the vegetables to enhance their flavors. Choosing fresh, quality ingredients also makes a significant difference.
Can I make Pasta Salad with Roasted ahead of time?
Absolutely! This salad can be made a day in advance. Just store it in the fridge, and the flavors will meld beautifully overnight.
How do I avoid common mistakes with Pasta Salad with Roasted?
To avoid sogginess, make sure to let the pasta cool before mixing it with the vegetables and dressing. Also, don’t add salt until the end to avoid drawing moisture from the vegetables.
Variations of Pasta Salad with Roasted You Can Try
Feel free to mix things up! Try adding roasted zucchini or eggplant for a Mediterranean twist. You might also consider making a Vegan Pasta Salad with Roasted Vegetables by omitting cheese and using a vegan dressing. Alternatively, for a heartier option, add grilled chicken or shrimp to enhance the protein content.
For more delicious recipes, check out our Mediterranean Chickpea Salad or Spaghetti with Garlic and Oil. If you’re interested in the health benefits of cherry tomatoes, we have you covered!
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Pasta Salad with Roasted Cherry Tomatoes and Corn Delight
- Total Time: 105 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Delicious Pasta Salad with Roasted Cherry Tomatoes, Beans & Corn
Ingredients
- 300 g Short Pasta (like casarecce) (Choose gluten-free for a gluten-free version)
- 400 g can Cannellini Beans (Drained and rinsed)
- 2 large ears Fresh Corn (Shucked, frozen corn can be used as a substitute)
- 1 Shallot (Finely chopped, can replace with red onion)
- 1/3 cup Extra Virgin Olive Oil (Ensure it’s high-quality)
- 2 tablespoons Extra Virgin Olive Oil (For roasting)
- 4 cloves Garlic (Skin on, provides aromatic flavor)
- 1 cup Cherry Tomatoes (Substitute with grape tomatoes if unavailable)
- 2 1/2 tablespoons White Wine Vinegar (Can swap with apple cider vinegar)
- 100 g Goats Cheese or Feta (Omit for a dairy-free option)
- a handful Fresh Basil Leaves (Chopped, substitute with parsley if desired)
- to taste Flaky Sea Salt (Adjust based on dietary needs)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the cherry tomatoes in half, and place them in a mixing bowl along with the garlic cloves. Toss them with the extra virgin olive oil and flaky sea salt.
- Spread the tomato mixture onto a baking tray in a single layer. Roast in the preheated oven for about 1 hour or until the tomatoes are soft and caramelized.
- Cook the short pasta in a pot of boiling salted water according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Combine the roasted tomatoes (along with the garlic), fresh corn, drained cannellini beans, and chopped shallot in a large mixing bowl. Add the cooked pasta and drizzle with white wine vinegar, gently mixing everything together.
- Gently fold in crumbled goats cheese or feta, and chopped basil leaves. Adjust seasoning with additional salt or pepper if needed.
- Serve warm or let it chill for a refreshing touch.
Notes
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg
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