This simple vegetarian, grain-free pasta salad is pure summer. Made with KNOW Better Rigatoni and a slew of summer vegetables, it is perfect for potlucks or alongside a turkey burger on a random Wednesday night. Feel free to mix and match your favorite vegetables here; you'll need about 4 cups total diced veggies. You can easily make this recipe vegan by skipping the feta cheese, or by using your favorite nut cheese instead.
Serves: 2 to 4
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced red bell pepper
1 cup bite-sized cauliflower florets
3 tablespoons extra-virgin olive oil
Kosher or sea salt
6 ounces KNOW Better Rigatoni
1 1/2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
Heat oven to 425 degrees.
In a large bowl, combine the zucchini, squash, bell pepper, cauliflower, and 1 tablespoon olive oil. Mix well and season with salt. Transfer to a rimmed baking sheet and roast, stirring occasionally, until tender and well browned, 25 to 30 minutes. Let cool to room temperature.
Bring a medium pot of salted water to a boil over high heat. Add the pasta, reduce the heat to medium, and cook at a rapid simmer until just tender, about 3 minutes. Drain immediately, then run under cold water to stop the cooking. Drain well, then transfer to a second large bowl.
Add the roasted vegetables to the bowl with the pasta, along with the remaining 2 tablespoons olive oil and the vinegar. Stir well to coat the pasta in the dressing. Add the parsley and cheese, and toss gently. Season to taste with salt and serve, or refrigerate for up to 12 hours. If making ahead, make sure to bring to room temperature before serving.