Grilled Vegetable Pasta Salad
Grilled Vegetable Pasta Salad
The perfect summer recipe using any of your favorite grilled vegetables. The balsamic dressing pairs perfectly with the sweet and smoky veggies. This side is top 8 allergen free, and can be modified to be top 9 free using gluten free pasta. Delicious, fresh, and perfect for everyone!
Recipe:
Contains: Wheat
Serves 6
Ingredients:
Salad:
3-4 cups grilled or roasted vegetables of your choice (PURE Picks: Asparagus, Zucchini, Summer Squash, Red Bell Pepper, Fresh Corn)
1 lb box of Farfalle Pasta (PURE Pantry Pick: Barilla Farfalle Pasta)
¼ cup minced shallots
¼ cup torn fresh basil
¼ cup dairy free feta cheese (PURE Pantry Pick: Follow Your Heart Dairy-Free Feta
Crumbles (Optional)
Dressing:
6 tbsp. Extra Virgin Olive Oil
2 tbsp. Follow Your Heart Soy Free Vegenaise
2 tsp. Dijon Mustard
2 tbsp. Balsamic Vinegar
Salt and Pepper
Prep:
・Cut the vegetables into smaller pieces.
・Put all the vegetables into a large bowl, set aside.
・Boil water for pasta in a large stockpot.
・When boiling rapidly, add pasta and cook according to package instructions.
・When pasta is done, drain and set aside.
・Add the pasta to the vegetables and toss together.
・For the dressing, whisk all of the ingredients together in a small bowl.
・Pour ¼-½ of the dressing over the pasta and veggies (or desired amount)
・Toss until everything is well coated.
・Add the torn, fresh basil and feta crumbles (optional) on top and serve.
© 2023 PURE Allergy Life LLC
#pureallergylife #allergyfriendlyrecipes #pastasalad #veganrecipes
Roasted vegetables with balsamic vinegar and feta cheese.
Crunchy and easy to make vegetables with balsamic vinegar and feta cheese.
Roasted Vegetables Over Pesto Sauce With A Balsamic Reduction Drizzle
These roasted vegetables over homemade pesto sauce with a balsamic reduction drizzle are scrumptious.
__↓↓↓ GET THE RECIPE ↓↓↓__
Follow Rockin Robin On Social Media:
Visit my website:
My Free Newsletter:
Connect with me on FACEBOOK:
TWITTER:
Pinterest:
Instagram:
Amazon Store for Rockin Robin Cooks
How To Make Balsamic Reduction:
Kitchen Tools I love:
▶︎ Global 8 inch Chef Knife
▶︎ Squeeze Bottles
▶︎ Baking Sheet Tray
▶︎ Wooden Spoons
▶︎ Cuisinart Food Processor
▶︎ Stainless Steel Mixing bowls
▶︎ Instant Read Thermometer
▶︎ Wide Mouth 8 oz. Mason Jars
▶︎ Taco Holders
▶︎ Citrus Press
Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
Roasted Vegetables Over Pesto Sauce & Balsamic Reduction Drizzle
In this recipe you can use as many vegetables as you care to cook. You can also use other veggies if you like. Just make sure to cut them into similar sizes. Keep in mind some veggies may cook up quicker than others. If you lay them on a baking sheet grouped by type, they when say asparagus is done before everything else, you can remove them easily from the pan because they are grouped together.
Ingredients:
Handful of baby carrots or regular, peeled and cut into 1 inch pieces
1 bunch of organic broccoli florets
½ lb. asparagus spears
2 organic gold potatoes, cut into 1 to 2 inch chunks
2 small organic sweet potatoes, cut into 1 to 2 inch chunks
1 medium beet, cut into 1 inch chunks
Olive oil
Salt
2 cups of balsamic vinegar, the inexpensive stuff
Pesto Sauce:
1 cup fresh basil leaves, approx. 4 oz.
4 cloves of garlic, paper skin left on
Heaping ⅓ cup raw walnuts, organic
1 bunch of fresh organic parsley
1 tbsp. Fresh lemon juice
Salt
¼ cup or more olive oil
Directions:
Preheat oven to 425 degrees F.
Rinse and slice all the veggies into similar sizes. Be sure to dry the veggies so they roast and not steam. Drizzle olive oil over all the vegetables on a baking sheet. It works best to just use your hands to rub the oil in. Then season with salt.
Place the veggies in the oven and bake for 20 minutes. At which point stir and see how they are doing. You want to see a little charing going on. Place back in the oven and check again in about 6 to 8 minute increments. Once the potatoes are soft, remove from the oven and keep warm.
While the veggies are roasting in the oven, pour the balsamic vinegar into a saucepan over medium high heat. Bring to a boil, then reduce heat to simmer for 30 minutes or until reduced by 2/3rd’s and thickened up. Set aside to cool. The reduction will thickens as it cools.
In a small saucepan place the cloves of garlic over medium heat. Remember to leave the skins on the garlic as this will help keep the garlic from burning while it is cooking. Rotate the garlic cloves as they cook to brown up all sides. This can take 10 to 15 minutes. The garlic will become soft when squeezed.
Once done, place the cloves in a bowl to cool. Then add the walnuts to the pan to toast over medium low. Remember in both cases, the pan is dry, you are not adding any oil to it.
Toss the walnuts as they brown up. This should take between 3 and 5 minutes. When the walnuts are done, pour them into the bowl with the garlic to cool.
Place the basil, parsley, lemon juice, walnuts, garlic (peeled), and salt into a food processor and pulse until broken down. Scrape the sides down frequently to keep the ingredients in the cutting area. Slowly drizzle the olive oil into the sauce until you get a smooth consistency.
Pour the pesto sauce into a saucepan and heat until warm.
To serve, spread pesto sauce on a plate and add the roasted veggies on top. Drizzle a small amount of balsamic reduction overall. This makes a delicious side dish.
Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media:
#RockinRobinCooks
#vegetable_recipe
#roastedvegetables
Balsamic Roasted Veggie and White Bean Pasta#shorts
Roasted Veggie and White Bean Pasta RecipeBalsamic Roasted VeggieJust one bite of this Pasta and Beans recipe with Balsamic Roasted Veggies and you’ll want to make it all summer long!
For the pasta, I used Delallo’s gluten-free fusilli, the best gluten-free pasta brand out there in my opinion! It has the perfect al dente texture when it’s cooked, it’s so good I use it all the time simply because I like the taste although none of use have issues with gluten. Of course, you could use whole wheat pasta instead if you prefer.
1Balsamic Roasted Veggie and White Bean Pasta/Spicy Delights
2Balsamic Roasted Veggie and White Bean Pasta Recipe/Spicy Delights
3Balsamic Roasted Veggie
4 Roasted Veggie and White Bean Pasta Recipe
5 How to prepare Balsamic Roasted Veggie and White Bean Pasta
6How to make Balsamic Roasted Veggie and White Bean Pasta Recipe
7 Spicy Delights
8Balsamic Roasted Veggie recipe
9 Balsamic Roasted Veggie and White Bean Pasta Recipe/Spicy Delights for Beginners
#balsamicroastedveggie #balsamicrecipe #roastedveggierecipe #veggierecipe #spicydelights#foodie#foodporn#diets#weightloss#balsamicroastedveggierecipe
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
Balsamic Roasted Veggie and White Bean Pasta Recipe
One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! It's LOADED with veggies in every bite and finished with pesto and white beans. Roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli – SO good, and picky husband approved!
Find the full recipe here: