Proof that pasta salad isn’t just a summer thing. This hearty winter twist is packed with roasted seasonal veg like pumpkin, carrots, and broccoli, tossed through al dente pasta with a punchy dressing that brings it all together.
Bring a large pot of water to the boil and season with a little regular salt. Cook the pasta until al dente. Drain, toss with a tablespoon of oil, and set aside to cool.
Line a baking tray with baking paper.
Peel and deseed the pumpkin, then cut into 1.5cm cubes. Remove the seeds from the capsicum and slice. Trim the woody ends off the brussels sprouts and cut into quarters. Halve the zucchini and slice on the diagonal. Finally, cut the broccoli into small florets.
Arrange the vegetables on the tray, drizzle with oil, and season with Man Grind Salt Flakes.
Roast at 180°C fan bake for 25 minutes, stirring halfway through. Some veggies will get lovely and roasted with brown bits, which is perfect. Remove from the oven and let cool until warm (not piping hot).
In a large bowl, combine the aioli, vinegar, and Get Freaky Tzatziki. Stir through the pasta to coat it in the dressing.
Gently fold through the roasted vegetables, followed by the Parmesan. If you don’t have parmesan, tasty cheese will also work, or you can leave the cheese out altogether.
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