Thursday, October 11, 2012

Guest Post: Parchment-Baked Marinated Veggie Pasta Salad

Last, but certainly not least, I would like to welcome the incredibly talented Alisha from The Ardent Epicure. Alisha often shares recipes with some of the freshest and most seasonal vegetables available. I know for a fact that she peruses farmers' markets regularly and includes her incredible finds (sometimes very unusual and exotic) in her delicious recipes. I hope you have enjoyed all of these wonderful guest posts! Welcome, Alisha! Take it away...

Hello Mission: Food readers! My name is Alisha aka Magic of Spice from The Ardent Epicure.

I was honored when our lovely Victoria asked if I would stop by and cook for you guys while she is on vacation.  Of course, I would have loved to go with her, but I am sure we will see some great photos J

Victoria chose a “Travel Theme” for us to work with. And although this is not a dish I enjoyed during any of my travels, it is my “Go To” dish when I need to bring something that travels well.

In fact this easy to prepare pasta salad can be made the day before and is best at room temperature. And since there are no ingredients that will spoil quickly, it can travel pretty far without sacrificing taste or texture.

I used up some of my late summer vegetables, but anything you have on hand will work well here. And you can also sub jarred or canned marinated vegetables if you choose.

Parchment-Baked Marinated Veggie Pasta Salad
Serves 6 to 8 as a side dish

What you will need:

For the marinated vegetables
4 small baby artichokes, trimmed and quartered
6 to 8 small zucchini or other seasonal squash
15 ounces pitted black olives (I used black and California green)
2 to 3 cloves garlic, minced
1 small shallot, diced
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1/8 cup white balsamic vinegar
1 1/2 teaspoons Herbes de Provence
1/4 teaspoon cumin
1/2 teaspoon coarse sea salt
1 teaspoon black pepper

For the pasta salad
16 ounces pasta
15 ounces garbanzo beans, prepared
8 ounces feta cheese

Let’s get cooking:

For the marinated vegetables
Begin by cleaning and trimming your baby artichokes, and then slice them into quarts. If using larger artichokes use the hearts only. Then place in a large mixing bowl.

Now slice your squash into about 1/2-inch thick rounds, then rounds in half.  Place in bowl with artichokes then add oil, vinegar, lemon juice, garlic, shallot and seasonings. Toss until vegetables are well coated.

Fold a large sheet of parchment paper in half, open and place on a baking sheet. Place vegetables onto

Center of one half of the parchment paper. Fold the remaining side over, then fold each edge over to make an envelope.

Bake in a pre-heated oven at 350 degrees for about 20 minutes, or until vegetables are firm but tender.

For the pasta salad
Prepare pasta, rinse and drain then set aside until vegetable are prepared.

Place prepared pasta in a large serving bowl, add marinated vegetables, garbanzo beans, olives and feta. Toss mixture until well incorporated. Add more seasonings, oil and vinegar to taste.


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