Roasted Vegetable Farfalle Pasta Salad Recipe
This Roasted Vegetable Farfalle Pasta Salad is an incredibly vibrant, healthy, and delicious dish that pairs perfectly with a refreshing drink like Plum Ginger Juice or a comforting bowl of French Onion Soup. Packed with tender roasted vegetables and tossed with perfectly cooked farfalle pasta, this dish is light yet satisfying—a perfect vegetarian option for lunch or dinner. With a fresh, aromatic roasted tomato sauce drizzled over the top and the hint of oregano and basil, each bite is a delightful burst of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Del Monte Farfalle Pasta | 150 grams |
| Carrot (Gajjar) – sliced diagonally | 1 |
| Green beans (French Beans) – sliced diagonally | 1 |
| Red Bell pepper (Capsicum) – sliced | 1 |
| Asparagus – Stem cleaned and chopped | 4 stalks |
| Green peas (Matar) | 1/4 cup |
| Basil leaves | 2 sprigs |
| Dried oregano | 1 teaspoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt | To taste |
| Tomatoes – chopped | 3 |
| Onion – chopped coarsely | 1 |
| Garlic – chopped | 4 cloves |
| Black Pepper | To taste |
| Paprika powder | 1 tablespoon |
| Sugar | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Instructions
Step 1: Cook the Farfalle Pasta
Begin by preparing the farfalle pasta. In a large pot, bring plenty of water to a rolling boil. Add a teaspoon of salt and a splash of oil to the boiling water. Once the water is boiling, add the farfalle pasta and cook for about 12-15 minutes or until it’s al dente. Drain the pasta and immediately run it under cold water to stop the cooking process and prevent it from becoming too soft. Drizzle a bit of olive oil over the pasta and toss it well to ensure that the oil coats each piece, helping to keep it from sticking together.
Step 2: Make the Roasted Tomato Sauce
While the pasta is cooking, prepare the roasted tomato sauce. Heat a skillet over medium heat and add a tablespoon of olive oil. Add the chopped garlic and sauté it for a minute or two until it becomes fragrant and soft. Add the chopped onion and sauté until the onions become light brown and tender, about 5 minutes. Now, add the chopped tomatoes, paprika powder, a pinch of salt, black pepper, and sugar. Stir the ingredients well, allowing the tomatoes to cook and soften. Let the mixture sauté on low heat for about 15 minutes, stirring occasionally to avoid burning. Once the tomatoes are well roasted and the sauce has thickened, remove the pan from the heat and let it cool. Once cooled, blend the mixture in a food processor or blender until smooth. Taste the sauce and adjust the seasoning with salt or additional spices if needed.
Step 3: Roast the Vegetables
Next, it’s time to roast the vegetables. Heat another tablespoon of olive oil in a saucepan over medium heat. Add the sliced carrots and green beans first, and sprinkle with a pinch of salt. Roast them for about 5-7 minutes until they become soft yet still crisp. Then, add the red bell pepper slices and chopped asparagus to the pan, and continue to roast for another 5 minutes until the vegetables are tender but still retain a slight crunch. Finally, stir in the green peas and cook for an additional 2 minutes, just enough for them to heat through but not overcook. Be mindful to maintain the vibrant color of the vegetables by avoiding overcooking them.
Step 4: Combine the Pasta Salad
Once the vegetables are roasted, transfer them to a large mixing bowl. Add the cooked farfalle pasta, roasted tomato sauce, and the dried oregano. Toss everything gently to combine, ensuring that the pasta and vegetables are evenly coated with the sauce. Tear the basil leaves and add them to the mixture, giving everything a final toss. Taste the salad and adjust the seasoning with additional salt, pepper, or oregano as desired.
Step 5: Serve
Serve the Roasted Vegetable Farfalle Pasta Salad warm or at room temperature. This dish can be enjoyed on its own or paired with a chilled glass of Plum Ginger Juice or a comforting bowl of French Onion Soup for a hearty meal.
Cooking Tips:
- Pasta Tip: Don’t forget to drizzle a little olive oil on the cooked pasta once drained. It keeps the pasta from sticking together and gives it a light, glossy finish.
- Roasting Vegetables: Be sure to roast the vegetables until they are tender but still vibrant in color. Over-roasting can lead to dull-colored vegetables.
- Tomato Sauce: For a more robust flavor, you can also add a pinch of chili flakes to the roasted tomato sauce for a bit of heat.
This Roasted Vegetable Farfalle Pasta Salad recipe is not only easy to make, but it’s also highly customizable—feel free to use whatever seasonal vegetables you have on hand. The roasted tomato sauce ties everything together perfectly, making it a flavorful and satisfying dish that everyone will love.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fiber | 6 g |
| Sugars | 8 g |
| Fat | 9 g |
| Saturated Fat | 1.5 g |
| Sodium | 350 mg |
| Cholesterol | 0 mg |
| Potassium | 800 mg |
This recipe brings the best of both worlds—comforting pasta and healthy, colorful vegetables—into one delightful dish. It’s a great choice for meal prep, picnics, or a satisfying weeknight dinner. Enjoy the medley of roasted vegetables and the deliciously creamy farfalle pasta!
