Say goodbye to single-taste pasta salads and say hello to this deeply-flavored variety! It's a super fresh herb-heavy pasta salad that's perfect for any summer meal!
Course Side Dish
Keyword pasta, pasta salad, summer dish
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
½cuptoasted pine nuts
For the herb dressing
2scallion (white parts only)
¼cupred wine vinegar
⅔cupneutral oil (safflower, grapeseed, avocado)
For the salad
Preheat the oven to 425°F.
On a large roasting pan, spread the carrots and broccoli in an even layer. Drizzle with olive oil, salt, and pepper. Roast in preheated oven until the vegetables are lightly browned and tender, 12-18 minutes. Remove from oven and set aside to cool.
While the vegetables are roasting, bring 4 quarts of water to a boil. Once boiling, add 1 tbsp salt and the pasta. Cook until the pasta is just tender, 9-12 minutes. Drain and transfer to a large bowl.
Add about ¾ of the dressing to the hot pasta and stir to allow the pasta to soak up the dressing. Add the roasted vegetables and the remainder of the dressing. Cover and chill in the refrigerator for 2-4 hours.
Before serving, top with roasted pine nuts and Parmesan cheese.
For the dressing
In a blender container or large measuring glass, combine the herbs, garlic, scallion, red wine vinegar, and oil. Using an immersion or countertop blender, blend until combined, 30-60 seconds.