Good Morning America Recipes

Pasta Salad with Garden Vegetables, Oven-Roasted Tomatoes, and Herbed Vinaigrette

Summer Recipes From Emeril

GMA Recipes Lunch
|
Servings:6
Difficulty: Easy
Cook Time: min

Take advantage of the season's freshest garden vegetables, especially tomatoes, with these recipes from Emeril Lagasse.

Pasta Salad with Garden Vegetables, Oven-Roasted Tomatoes, and Herbed Vinaigrette.

Ingredients

  • Pasta Salad
  • 1 pint red grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound farfalle (bow-tie pasta)
  • 1 small zucchini, trimmed, cut in half lengthwise, and thinly sliced
  • 1 small yellow squash, trimmed, cut in half lengthwise, and thinly sliced
  • 1 small red onion, cut in half and thinly sliced
  • 1/2 cup diced red bell pepper
  • Herbed Parmesan Vinaigrette( recipe below)
  • 1 cup crumbled goat cheese, or Feta cheese
  • Herbed Parmesan Vinaigrette
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons white wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoons freshly ground black pepper
  • 1/4 cup olive oil (or vegetable oil)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Parmesan cheese, finely grated
  • Cooking Directions

    For the dressing, combine the herbs, vinegar, lemon juice, garlic, salt, and pepper in a medium bowl and whisk to blend.

    Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens. Whisk in the cheese. Use immediately, or cover and refrigerate until ready to use.

    Preheat the oven to 400° F.

    Place the tomatoes on a baking sheet. Toss with the olive oil, salt, and pepper to lightly coat. Roast until the tomatoes are tender and starting to split, 10 to 15 minutes. Remove from the oven and let cool.

    Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to keep from sticking, until tender but firm to the bite. Drain in a colander and rinse under cold running water. Drain well.

    Transfer to a large bowl and toss with the roasted tomatoes and the remaining ingredients, except the cheese. Toss with enough dressing to lightly coat. Adjust the seasoning to taste, adding more dressing if desired.

    When ready to serve, toss with the goat cheese.

    All recipes courtesy of Emeril Lagasse, copyright 2002.

    Recipe Summary

    Main Ingredients: goat cheese, basil. garlic, farfalle, parmesan

    Course: Appetizer/Starter, Dressing, Lunch, Pasta, Salad, Side Dish

    More Info: Vegetarian


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