Salad Ingredients:
1 lb. pasta(I used both orange veggie and regular penne pasta)
1 small head of cauliflower,blanched in boiling water for approx.one minute
1 small head of broccoli,blanched in boiling water for approx. one minute
2 carrots,peeled and cut into 1 inch rounds
1 red pepper,chopped
1/2 small red onion,sliced thin
1/2 small sweet onion,chopped
1 clove of garlic,chopped
black olives,sliced(as many as you like)
1/2 tsp. black pepper
1/2 tsp. kosher salt
fresh mozzrella,cubed
1 scallion, chopped
fresh basil,chopped
Dressing:
1 clove of garlic,minced
2 Tbsp. white vinegar
1 tsp. Dijon mustard
1/4 tsp. black pepper
1/2 tsp. kosher salt
1/4 c. of good olive oil
- Mix all of the dressing ingredients together.Whisk well, set aside until ready to use. Store any extra in the refrigerator for up to one week.
** I like to mix mine in a mason jar. Just toss in all the ingredients, put on the lid,shake and pour onto the salad. Then just put the lid back on to store any extra in the refrigerator.
-Cook the pasta according to the manufacturer's directions,approximately 5 minutes.Drain and place in a large mixing bowl. It should be al dente.
-While the pasta is cooking, mix the red pepper,sweet onion,carrots and garlic with 2 tbsp. of olive oil, salt and pepper. Place in a 350 degree oven and roast for ten minutes.
-When they vegetables have finished roasting, mix them and any oil left in the pan with the pasta,cauliflower and broccoli in a large bowl. Add in the mozzarella,scallions,red onion,basil,olives and grated parmesan. Drizzle with the dressing while pasta is still warm so it absorbs the flavor. Toss well. Enjoy immediately or cover and refrigerate for later use.
Enjoy!
