Roasted Vegetable and Goat Cheese Penne Salad
Embark on a culinary journey with our Roasted Vegetable and Goat Cheese Penne Salad a symphony of flavors and textures that elevates the art of pasta salads. The star of this dish is the medley of roasted vegetables zucchini, vibrant bell peppers, and red onions tossed with olive oil and roasted to perfection, imparting a delightful caramelized essence. Complemented by al dente penne pasta, cherry tomatoes, and the creamy tang of crumbled goat cheese, this salad is a celebration of contrasts.
What brings this ensemble to its pinnacle is the luscious Balsamic Glaze, a concoction of balsamic vinegar, honey, olive oil, and Dijon mustard that drapes the salad in a sweet and savory embrace. The finishing touch, fresh basil, adds a burst of herbal aroma and visual allure. Whether enjoyed at room temperature or chilled, this Roasted Vegetable and Goat Cheese Penne Salad promises a culinary experience that dances on your palate a harmonious medley of roasted goodness, creamy richness, and a perfect balance of sweet and tangy notes. Delight in the sophistication of this pasta salad, where every forkful is a journey into gastronomic bliss.
“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”
“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”
Ingredients
- 2 cups penne pasta, cooked and cooled
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled goat cheese
- Fresh basil, chopped (for garnish)
For the Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Roast Vegetables: Preheat the oven to 400°F (200°C). Toss zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and black pepper. Roast in the oven until vegetables are tender and slightly caramelized.
- Cook Penne: Cook penne pasta according to package instructions. Drain and let it cool.
- Assemble Salad: In a large bowl, combine cooked penne pasta, roasted vegetables, cherry tomatoes, and crumbled goat cheese.
- Prepare Balsamic Glaze: In a small saucepan, combine balsamic vinegar, honey, olive oil, Dijon mustard, salt, and black pepper. Simmer over low heat until it thickens slightly.
- Dress the Salad: Drizzle the Balsamic Glaze over the salad and toss gently until all ingredients are well coated.
- Garnish and Serve: Garnish the Roasted Vegetable and Goat Cheese Penne Salad with freshly chopped basil.
- Enjoy: Serve this delightful pasta salad at room temperature or chilled, savoring the harmonious blend of roasted vegetables, creamy goat cheese, and balsamic sweetness.