Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pasta Salad with Roasted Garlic Vinaigrette
Course
appetizer, main course, pasta, side dish
Cuisine
Italian
Keyword
pasta salad, roasted vegetables
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Servings
12
Calories
209
kcal
Author
Steph
Equipment
large pot
baking sheet
food processor
Ingredients
1
lb
orecchiette pasta
equivalent to 1 box; weighed raw, uncooked, dry
4
cups
broth
beef, chicken, veggie
4
cups
water
2
bunches
asparagus
trimmed into 1" pieces
2
red onion
sliced into rounds
1
bulb
garlic
1
tsp
kosher salt
fresh cracked pepper
1/4
cup
olive oil
2
tbsp
balsamic vinegar
1/4
cup
basil
Instructions
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.
Notes
WW Points:
5 WW points (green and blue plans)
2 WW points (purple plan, if you use whole wheat pasta)
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
0.75
cup
|
Calories:
209
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
490
mg
|
Potassium:
330
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
595
IU
|
Vitamin C:
11
mg
|
Calcium:
39
mg
|
Iron:
2
mg