Recipe: Pasta Salad With Vegetables

ByABC News via logo
August 12, 2002, 9:32 PM

Aug. 16 -- 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

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

Ingredients:

1/4 cup chopped fresh basil 2 tablespoons chopped fresh parsley 2 tablespoons white wine vinegar 2 teaspoons fresh lemon juice 1 teaspoon minced garlic 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 finely grated Parmesan cheese

Directions:

1. Combine the herbs, vinegar, lemon juice, garlic, salt, and pepper in a medium bowl and whisk to blend.

2. 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.

Yield: Makes about 1 1/4 cups

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

1. Preheat the oven to 400° F.

2. 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.

3. 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.