Romanesco Cauliflower Pasta Salad

Ingredients

1 medium delicata squash, roasted and cubed
2 cups pasta, cooked
1/4 cup green olives sliced
Fresh chopped basil
Salt and pepper to taste

Preparation

2
Line a roasting pan with aluminum foil and roast the squash and the garlic, for 15 to 20 minutes.
3
Remove from oven, turn the squash over and add the cauliflower and mushrooms to the pan, roast for an additional 10 minutes or until desired doneness.
4
While the veggies are roasting, prepare the pasta according to the al dente directions on package.
5
Drain and set aside.
6
When veggies are done and cool enough to handle, chop the cauliflower and squash into bite sized cubes, discard the squash skin, and thinly slice the garlic.
7
In a large bowl, combine the squash, cauliflower and mushrooms, pasta and olives.
8
Drizzle olive oil and season with salt and pepper, pepitas and fresh chopped basil.
9
Serve warm with fresh grated Parmesan cheese, OR I discovered that this salad tastes just as good cold the next day!
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Yield:

1 servings

Added:

Wednesday, March 23, 2011 - 7:45pm

Creator:

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