Curly Pasta and Veggie Salad


6 to 8 servings
Vegetable oil cooking sprayvegetable cooking spray1
3 plum tomatoes, seeded and cut into ½- inch piecesplum tomatoes3
1 large orange bell pepper, cored, seeded, cut into ½-inch piecesorange bell pepper1
2 large yellow bell peppers, cored, seeded, cut into ½-inch piecesyellow bell pepper2
6 ounces sugar snap peas, strings removed, cut into ½-inch piecessugar snap peas6
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
1 teaspoon minced fresh rosemaryfresh rosemary1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 pound cavatappi or macaroni pastamacaroni1
⅔ cup sour creamsour cream
⅔ cup safflower oilsafflower oil
⅔ cup buttermilkbuttermilk
¼ cup fresh lemon juicelemon juice¼
2 lemons, zestedlemon(s)2
⅓ cup chopped fresh chiveschives
⅓ cup chopped fresh mintfresh mint leaves
¼ cup chopped fresh Italian parsleyfresh italian parsley¼
¾ teaspoon kosher saltkosher salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼


Place an oven rack in the center of the oven and preheat to 375 degrees F. Coat a large rimmed baking sheet with nonstick vegetable oil spray. Combine all the vegetables in a large bowl. Drizzle with oil and sprinkle with rosemary, salt and pepper. Toss to coat. Spread out vegetables in a single layer on the prepared sheet. Roast for 25 minutes until tender.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.
In a medium bowl, whisk together the sour cream, safflower oil, buttermilk, lemon juice, lemon zest, chives, mint, parsley, salt, and pepper until smooth.

Add the roasted vegetables and dressing to the cooked pasta. Toss until all ingredients are coated and serve.
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