Curly Pasta and Veggie Salad

Name: Curly Pasta and Veggie Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 158 milliliters buttermilk; 79 milliliters chopped fresh chives; 79 milliliters chopped fresh mint; 1 teaspoon minced fresh rosemary; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 59 milliliters fresh lemon juice; 2 lemons, zested; 454 grams cavatappi or macaroni pasta; 1 Tbsp extra-virgin olive oil; 1 large orange bell pepper, cored, seeded, cut into 1/2-inch pieces; 59 milliliters chopped fresh Italian parsley; 3 plum tomatoes, seeded, cut into 1/2-inch pieces; 158 milliliters safflower oil; 158 milliliters sour cream; 170 grams sugar snap peas, strings removed, cut into 1/2-inch pieces; 2 larges yellow bell peppers, cored, seeded, cut into 1/2-inch pieces

Curly Pastan and Veggie Salad might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 25g of fat, and a total of 467 calories. This recipe serves 8. If you have plum tomatoes, pepper, chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with vegetable oil spray.

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Vegetable Oil

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Baking Sheet

Oven

Combine all the vegetables in a large bowl.

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Vegetable

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Bowl

Drizzle with the olive oil and sprinkle with rosemary, salt and pepper. Toss to coat.

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Salt And Pepper

Olive Oil

Rosemary

Spread out the vegetables in a single layer on the prepared sheet. Roast until tender, 25 to 30 minutes.

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Vegetable

Spread

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

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Pasta

Drain and place in a large serving bowl.

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Bowl

For the dressing: In a medium bowl, whisk together the buttermilk, safflower oil, sour cream, lemon zest, lemon juice, chives, mint, parsley, salt and pepper until smooth.

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Salt And Pepper

Safflower Oil

Lemon Juice