I love parsley – it’s so versatile but can often be overlooked by more flamboyant herbs. This pasta salad certainly lets the parsley shine, and uses those sunny Mediterranean vegetables that take my right back to the sunshine of Provence.
Mediterranean vegetable and parsley pasta salad (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
serves 4
- 1/2 pack of pasta
- 2 tbsps balsamic vinegar
- 4 tbsps extra virgin olive oil
- 1/2 tsp salt
- Pepper, to taste
- 1 courgette, cut into small cubes
- 1 onion, sliced
- 1 red pepper, chopped
- 3 cloves of garlic, skin on
- 1 cup parsley, finely chopped
– Preheat the oven to 200 degrees centigrade/gas mark 6
-Place the vegetables and garlic in a roasting pan. Drizzle with olive oil and lightly season.
– Roast for 30-40 minutes until soft and starting to char. Keep warm.
– Cook the pasta according to the directions on the pack
– Meanwhile, squeeze the roasted garlic out of their skins and mash. Whisk in the oil, vinegar and seasoning. Taste.
– Once the pasta is cooked al dente, drain and immediately stir in the dressing and roasted vegetables.
– Leave to cool.
– Taste and add more vinegar, seasoning as required
– Stir in the finely chopped parsley and serve
Share this:
- Click to share on Twitter (Opens in new window)
- Click to share on Facebook (Opens in new window)
- Click to share on Reddit (Opens in new window)
- Click to print (Opens in new window)
- Click to share on WhatsApp (Opens in new window)
- Click to email a link to a friend (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on LinkedIn (Opens in new window)
6 Responses
This salad is a perfect side dish for Christmas! I love the colors!
Lovely dish!
Love your blog and this looks amazing!:)
Thank you so much 🙂