Roasted Winter Vegetable Pasta Salad Recipe 🥗 - Episode 902

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tangy flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

Combine cubed rutabaga, carrots, and celery root in a large bowl.

Pour canola oil over the vegetables and toss to coat.

Add dried rosemary, dried basil, smoked paprika, garlic powder, ground sea salt, and black pepper; stir well.

Spread the vegetable mixture on a greased baking sheet lined with foil.

Bake in a preheated oven at 425°F for 30 to 40 minutes, flipping halfway through, until tender.

Remove from the oven and return the roasted vegetables to the large bowl.

Add 1 tablespoon of freshly squeezed lemon juice and lemon zest; stir to coat and set aside to cool for about 10 minutes.

In a salad bowl, combine cooked rotini pasta and the roasted vegetable mixture.

Add cherry tomatoes, soaked red onions, Granny Smith apple, and toasted walnuts; gently toss to mix.

Add cubed feta cheese and sprinkle with fresh chopped parsley.

Pour in your favorite vinaigrette or dressing before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens