Romanesco Cauliflower Pasta Salad
By: Tiffany
Published: Wednesday, March 23, 2011 - 7:45pm

Ingredients




1/2 head of Romanesco cauliflower
1 medium delicata squash, roasted and cubed
2 cups pasta, cooked
1/2 cup sliced mushrooms
1/4 cup green olives sliced
Fresh chopped basil
4 garlic cloves
fresh Pepitas
Olive oil
Parmesan cheese (optional)
Salt and pepper to taste

Preparation

1 Preheat oven to 425. 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!