This is one of those recipes that's so unassuming, it's easy to pass by. And honestly- I could have made it look prettier.
But friends- the thing that makes this recipe so good isn't the aesthetic (obviously!) it's the FLAVOR and the SIMPLICITY.
Deep roasted garlic, soft summer veggies, lots of olive oil and a sprinkle of parm is ALL you need for this picnic-friendly plant-based side. Trust me on this one- you will make it again and again!
Easy Roasted Garlic and Veggie Pasta Salad
Makes a boatload
1 16-oz box pasta of choice (we used Trader Joe's brown rice + quinoa fusilli)
5 large cloves of garlic (you read that right)
1 medium bell pepper, diced small
1 medium zucchini, diced small
1 small head of fennel, diced small
1 small eggplant, diced small
fresh grated parmesan cheese (optional)
Preheat oven to 375. Toss all veggies in olive oil and sea salt and spread on 1-2 large baking sheets (make sure there is lots of room in between!)
Separately, toss garlic cloves with olive oil and spread onto sheet in one section.
Roast veggies until browned and soft through. Remove from pan to cool slightly. Continue to cook garlic until soft.
Meanwhile, cook pasta according to package directions and drain well. Rinse only if needed.
Remove garlic from pan once soft and smash well in a large bowl with a fork.
Add 4 tbsp olive oil and a pinch of sea salt and whisk together. Add pasta and veggies and toss well, adding more oil and sea salt to coat if needed.
Top with fresh grated parmesan.
I love topping this salad with a drizzle of reduced balsamic-- YUM.