You guys! I’ve discovered the best pasta salad ever. It has so much flavor, my mouth is still tasting it. We ate it for dinner, but it could be a good side dish or something to bring to the family bbq. Delish. Here’s the recipe!
Recipe: Curly pasta and veggie salad
Giada De Laurentiis
For pasta and vegetables:
Vegetable oil cooking spray
3 plum tomatoes, seeded and cut into 1/2- inch pieces
1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces
2 large yellow bell peppers, cored, seeded, cut into 1/2-inch pieces
6 ounces sugar snap peas, strings removed, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound cavatappi or macaroni pasta
2/3 cup sour cream
2/3 cup safflower oil
2/3 cup buttermilk
1/4 cup fresh lemon juice
2 lemons, zested
1/3 cup chopped fresh chives
1/3 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the vegetables: Place an oven rack in the center of the oven and preheat to 375 degrees. Coat a large rimmed baking sheet with nonstick vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out vegetables in a single layer on the prepared sheet. Roast for 25 minutes, until tender.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.
For the dressing: In a medium bowl, whisk together the sour cream, safflower oil, buttermilk, lemon juice, lemon zest, chives, mint, parsley, salt and pepper until smooth. Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.
Makes 6 to 8 servings