Pasta Salad with Garden Vegetables, Oven-Roasted Tomatoes, and Herbed Vinaigrette
From chef and author Emeril Lagasse
Ingredients
Directions
1. Preheat the oven to 400ƒ F.
2. Place the tomatoes on a baking sheet. Toss with the olive oil, salt, and pepper to lightly coat. Roast until the tomatoes are tender and starting to split, 10 to 15 minutes. Remove from the oven and let cool.
3. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to keep from sticking, until tender but firm to the bite. Drain in a colander and rinse under cold running water. Drain well.
4. Transfer to a large bowl and toss with the roasted tomatoes and the remaining ingredients, except the cheese. Toss with enough dressing to lightly coat. Adjust the seasoning to taste, adding more dressing if desired.
5. When ready to serve, toss with the goat cheese.
Yield: Makes 6 servings
Herbed Parmesan Vinaigrette
Ingredients
Directions
1. Combine the herbs, vinegar, lemon juice, garlic, salt, and pepper in a medium bowl and whisk to blend.
2. Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens. Whisk in the cheese. Use immediately, or cover and refrigerate until ready to use.
Pasta Salad with Garden Vegetables, Oven-Roasted Tomatoes, and Herbed Vinaigrette
Lasagne Ricce con Ragu di Salsiccia (Lasagne Ricce with Fresh Sausage Sauce)
