Thursday, August 16, 2007

Roasted Vegetable Pasta Salad

This recipe formed part of this weeks Coles Supermarket catalogue. According to the recipe it serves 6 but I am inclined to say it serves up to 10 so you may wish to halve the recipe.

2 corn cobs sliced into 4 or 5
1 medium zucchini cut into chunks
1 brown onion cut into thin wedges
250 gram cherry tomatoes cut in half
1/2 butter nut pumpkin cut into chunks
500gm penne pasta
2 sprigs rosemary
2 cloves garlic not peeled
1 1/2 tablespoon olive oil

2 teaspoon seeded mustard
2 tablespoon olive oil
1 1/2 balsamic or red wine vinegar
( and the cooked garlic cloves)

freshly grated Parmesan cheese to serve

- pre-heat oven to 220C (200c fan force)
- combine all ingredients except dressing and Parmesan cheese and season with salt and pepper in a bowl
- tip onto a large baking paper lined tray and roast for 25 - 30 minutes until vegetables are golden
- cook pasta according to packet directions
- combine dressing ingredients together. Peel garlic, squash on a board and add into the dressing. toss all ingredients together and serve with Parmesan cheese.