Pasta Salad with Roasted Garlic Vinaigrette

Course appetizer, main course, pasta, side dish

Cuisine Italian

Keyword pasta salad, roasted vegetables

Prep Time 10

Cook Time 40

Servings

Calories 209kcal

Author Steph

Preheat the oven to 400F.
Trim the woody ends off the asparagus, and then chop the asparagus into 1" pieces.
Peel the onions and slice them into 1/4" rounds.
Spray the vegetables with olive oil and sprinkle with 1/2 tsp kosher salt and fresh cracked pepper.
Trim 1/4" off the top of the garlic bulb.
Spray with olive oil, and then wrap the bulb loosely in foil.
Place the bulb wrapped in foil on the baking sheet with the vegetables.
Place the baking sheet in the oven. Roast for 20 minutes, then toss the vegetables and roast for another 10 minutes.
Remove the vegetables from the sheet pan, but continue cooking the wrapped garlic bulb for an additional 10 minutes.
Remove the garlic from the oven to cool.
Add the roasted vegetables to a large mixing bowl.
At the same time as the vegetables roast, pour the stock and water into a large pot.
Bring the liquid to a boil, and then cook the pasta according to package directions, or until al dente.
Drain the pasta and add the pasta to the cooked vegetables in the mixing bowl.
In a food processor, squeeze the roasted garlic from the bulb.
Add the oil, vinegar, 1/2 tsp salt, and pepper. Pulse to combine into a paste.
Add the paste to the cooked pasta and vegetables. Chop the basil and add it to the bowl. Toss to combine.
Taste for seasoning, and add additional salt or pepper, as desired.

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