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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Vegetable Pasta Salad Recipe

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This recipe for Roasted Vegetable Pasta Salad is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 zucchini,
2 red onion,
4 cups fresh corn,
2 lbs. fusilli pasta,
1 cup chopped tomato,
1 cup chopped flat leaf parsley
5 Tablespoons olive oil
Directions:
Directions:
Dice the 4 zucchini and 2 red onions, toss them with 3 Tablespoons olive oil and roast at 450º for 10 minutes. Add 4 cups corn (mixed with 1 Tablespoon olive oil); roast 10 minutes more. Toss with 2 lbs. cooked fusilli, tomatoes,parsley, salt and pepper.

 

 

 

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