Antipasto Pasta Salad

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Antipasto Pasta Salad with Garlic Vinaigrette

Author: Mia Rigden

Ingredients

• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 medium eggplant, diced
• 1 cup cherry tomatoes
• 2 cloves of garlic, intact with skin
• ¼ cup + 2-3 tablespoons extra virgin olive oil
• 1 box pasta, cooked (I used Banza Cavatappi)
• ½ cup artichoke hearts, chopped
• ½ cup Castellano olives, halved
• 1 cup fresh herbs, chopped (I used basil, parsley, and dill)
• Juice and zest of 1 lemon
• 2 teaspoons dijon mustard
• 1 teaspoon red pepper flakes
• Salta and pepper to taste

Instructions

1. Preheat the oven to 375.
2. Spread the vegetables and garlic cloves in an even layer across a baking sheet.
3. Coat with 2-3 tablespoons of the olive oil and season generously with salt and pepper.
4. Roast for 45 minutes to an hour, and set aside to cool, reserving the garlic cloves.
5. In a large bowl, add the pasta, roasted vegetables, artichoke hearts, olives, and herbs.
6. Zest the lemon into the bowl, then cut and juice the lemon in a separate bowl or jar to make the dressing.
7. Squeeze the roasted garlic out of the clove and add to the lemon juice. Whisk to combine and break up the garlic.
8. Add the mustard, then slowly whisk in the remaining olive oil, and season with salt.
9. Pour the dressing over the pasta salad, and mix to combine.
10. Season with red pepper flakes, salt, and pepper to taste.
11. Serve immediately or keep in the fridge for up to 5 days.