Roasted vegetable and burrata pasta salad


Recipe may contain gluten, milk, fish, egg and wheat.

This gorgeous pasta salad is perfect for summer barbecues – it’s topped with burrata and filled with flavour thanks to sweet potato, cherry tomatoes and olives.

9 Ingredients

  • 900g sweet potato, peeled, cut into 3cm cubes

  • 2 large red onions, cut into wedges

  • 500g cherry tomatoes

  • 200g green beans, trimmed, halved

  • 500g dried casarecce pasta

  • 2 tbsp extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 100g pitted kalamata olives

  • 1 large burrata or 220g tub bambini bocconcini, drained

4 Method Steps

  • Step 1

    Preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper.

  • Step 2

    Arrange the sweet potato, onion and tomatoes on prepared trays. Spray with olive oil. Roast for 45 minutes, adding the beans and spraying with oil in the last 20 minutes of cooking. Roast until all vegetables are tender and slightly caramelised. Set all vegetables aside to cool to room temperature.

  • Step 3

    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain the pasta into a colander over the sink then rinse under cold running water to cool and stop the cooking process. Drain well.

  • Step 4

    Place the pasta in a large bowl. Drizzle over the oil and lemon juice. Toss to coat. Add the tomatoes and toss to combine (the juices from the tomatoes will help dress the pasta). Add the olives and remaining roasted vegetables. Season well and toss. Transfer the pasta salad to a large serving bowl. Arrange the burrata or bocconcini on top and serve.

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Recipe Notes

  • Use penne or fusilli pasta instead, if you prefer.
Image by Vanessa Levis

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