Get ready to elevate your pasta game with a mouthwatering dish that combines the earthy sweetness of roasted root vegetables and the playful texture of radiatore pasta. This isn't just another salad – it's a culinary adventure that transforms simple ingredients into a stunning, flavor-packed meal that will have your taste buds dancing and your dinner guests begging for the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups radiatore pasta
- 1 cup carrots, diced
- 1 cup parsnips, diced
- 1 cup beets, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup balsamic vinegar
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven.
- Wash and dice the carrots, parsnips, and beets into uniform 1/2-inch cubes to ensure even roasting.
- In a large mixing bowl, toss the diced root vegetables with 2 tablespoons of olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned vegetables on a large baking sheet in a single layer, ensuring they are not overcrowded to allow proper roasting.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through to ensure even caramelization and browning.
- While vegetables are roasting, bring a large pot of salted water to a boil and cook the radiatore pasta according to package instructions until al dente.
- Drain the pasta and rinse with cold water to stop the cooking process and cool the pasta quickly.
- In a small bowl, whisk together the balsamic vinegar and remaining olive oil to create a simple dressing.
- Once vegetables are roasted and cooled slightly, combine them with the pasta in a large serving bowl.
- Pour the balsamic dressing over the pasta and vegetables, gently tossing to coat evenly.
- Sprinkle freshly chopped parsley over the salad and give a final gentle mix.
- Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
- Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tips
- Uniform Cutting: Dice your root vegetables into consistent 1/2-inch cubes to ensure even roasting and caramelization.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet to allow proper roasting and prevent steaming.
- Al Dente is Key: Cook the pasta just until tender to maintain the perfect texture in your salad.
- Cooling Technique: Rinse pasta with cold water to stop the cooking process and prevent clumping.
- Flavor Melding: Let the salad rest for 10 minutes before serving to allow the dressing to fully integrate with the vegetables and pasta.
- Seasonal Variations: Feel free to swap out root vegetables based on what's fresh and available.
- Make Ahead: This salad tastes even better the next day, making it perfect for meal prep or potlucks!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
