Roasted Antipasto Salad
YIELD: 8 servings
12oz. tricolor rotini, cooked according to package directions
1 1/2 cups grape tomatoes
7oz. salami, cut into cubes
1 small red onion, cut into chunks
1 cup mixed black and green olives
handful of garlic cloves
3 strips lemon zest
1/2 cup olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper, to taste
2 tbsp red wine vinegar
juice of 1/2 lemon
Method:
Preheat oven to 375 degrees. Place tomatoes, salami, red onions, olives, garlic, lemon zest, olive oil, basil, oregano, salt and pepper into a baking dish. You want everything in one layer, with plenty of room around (my dish was a bit snug!). Bake, uncovered, for 40-50 minutes until the vegetables are tender.
Mix the roasted vegetables with the pasta, and toss gently to combine. Add in the red wine vinegar and lemon juice. Season, to taste with more salt and pepper.
VARIATION: for a carb-free version, use hearts of palm pasta instead of rotini.
Contributed by @busyinbrooklyn