Summer is a time to embrace the unusual. Cold pasta, for example, isn’t always my cup of tea, but when the world spins into a whirlwind of picnics and potlucks, I start to consider things differently. With some fresh veggies and bold dressings, cold pasta can be transformed into flavorful side dishes or colorful entrees.
Cold pastas need a little extra punch of flavor to keep them lively, so be generous with your acids and seasonings. Brighten up dull flavors with citrus, vinegar, or hot pepper, and don’t forget to salt. Another thing that can ensure the best flavor is to dress your salad right before serving. Pasta is absorbant, and has a tendency to suck up all the tasty dressing you’ve added. Keep a little extra dressing whipped up for leftovers if you plan on enjoying the dish again later.
This whole wheat pasta salad is an extra savory variety, a mixture of tender roasted vegetables tossed with Whole Wheat Bow Ties, dressed in a zesty balsamic vinnaigrette, and topped with crumbled feta. I have to admit that whole wheat pasta is not my favorite thing in the world, but the bold flavor of this dressing goes really nicely with the nutty taste of the pasta, making this uber-healthy salad really yummy.
Roasted Vegetable & Feta Pasta Salad Serves 6
Ingredients
- 1 10 oz. package of whole wheat bowtie pasta
- ½ butternut squash, peeled and diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 1 tablespoon and 1 teaspoon vegetable oil, divided
- ½ lemon, juiced
- ½ teaspoon Italian seasoning (or a mix of oregano, basil, marjoram, and thyme)
- ½ teaspoon sun dried tomato powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon dried basil (or 2 tablespoons fresh, minced)
- ¼ teaspoon crushed red pepper
- ¼ cup crumbled feta
Directions
1. Bring a large pot of salted water to a boil. When the water is at a rolling boil, add the pasta, and stir. Bring the water back to a boil, then cook until al dente, about 8 minutes.
2. Drain the pasta, then rinse immediately with cold water. Toss the pasta with 1 teaspoon of vegetable oil and a pinch of salt and pepper. Store in the refrigerator until later.
3. Preheat the oven to 375 degrees.
4. Combine the vegetables in a large mixing bowl along with the vegetable oil and lemon juice. Add the Italian seasoning, sun dried tomato powder, paprika, and garlic powder, followed by ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss to combine.
5. Spread the vegetables on a baking sheet lined with parchment paper and bake for 30 – 45 minutes, or until the butternut squash has become tender.
6. Allow the vegetables to cool.
7. In a small mixing bowl, combine the ketchup, mustard, and balsamic vinegar.
8. Whisk continuously as you add the olive oil to the mixture in a thin, steady stream. The mixture should thicken. Mix in ¼ teaspoon of salt, and ¼ teaspoon of black pepper, followed by the basil and crushed red pepper.
9. Combine the pasta, vegetables, and dressing in a large bowl, and garnish with crumbled feta.
10. Serve immediately.
The next recipe was my other Whole Wheat Pasta Salad experiment. This is a take on an Asian cold noodle dish. I used whole wheat angel hair pasta, dressed in a light sesame teriyaki sauce and topped with jicama, orange bell peppers, and baby beets. I should let you know that if you like whole wheat pasta you will LOVE this. If whole wheat pasta isn’t your thing, I would strongly suggest swapping it out for something else. Brown rice pasta, quinoa pasta, or egg noodles would be a good alternatives. The nutty flavor of the whole wheat pasta is very prevailant in this recipe, so just keep that in mind.
Asian Noodle Salad with Summer Vegetables
Serves 6
- 1 package Whole Wheat Angel Hair Pasta
- ¼ cup brown sugar
- ¾ cup cold water, divided
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- ½ teaspoon mirin or sake
- 1 teaspoon cornstarch
- ½ teaspoon grated ginger
- ½ teaspoon garlic granules or powder
- ¼ teaspoon crushed red pepper
- 2 tablespoons rice vinegar
- Salt & pepper to taste
- 1 tablespoon toasted sesame seeds
- 5 baby beets
- 1 orange bell pepper, thinly sliced
- 2 cups fresh jicama, peeled and julienned
- 1 bunch scallions, shredded or sliced
- 1 handful cilantro, optional garnish
Directions
1. Bring a pot of salted water to a rapid boil. Add pasta to water, and stir immediately. Cook until
al dente (about 3 – 5 minutes).
2. Drain Pasta, then rinse immediately with cold water. Toss the pasta with a little bit of cooking
oil or sesame oil, then store in the refrigerator until later.
3. In a small saucepan, combine the brown sugar, ½ cup cold water, soy sauce, sesame oil, and
mirin. Whisk the ingredients together, then bring to a simmer over medium to high heat.
4. In a small bowl, mix the cornstarch with ¼ cup cold water. When the starch has been
completely dissolved, whisk it into the saucepan.
5. Whisk continuously as the sauce thickens and clears. After about 1 minute, remove the sauce
from the heat, and add the ginger, garlic, red pepper and rice vinegar. Taste the sauce, and add salt and
pepper as needed. You may also add extra crushed red pepper if you prefer spicier noodles.
6. Set the sauce aside, and allow it to cool completely while you prepare the vegetables.
7. Bring a small pot of water to a rapid boil. Submerge the beets in the boiling water, and blanch
them for about 5 minutes. Remove the beets from the boiling water and submerge them in a
bowl of ice water.
8. After a few minutes, rub the skin and stems off of the beets with your fingers. Once peeled, the
beets can be sliced easily. Prepare the other vegetables and herbs according to instructions.
9. In a large bowl, combine the pasta with the cooled sauce and the sesame seeds. Toss to
combine.
10. Divide the pasta between six dishes, then top with the vegetables. Cilantro may be added as a
garnish. Serve immediately.