Penne Pasta Salad with Roasted Vegetables

Penne Pasta Salad with Roasted Vegetables | 0 Comments
From Grouper Bites, Aired on Thu 6/23
Chef Jeff Henderson,
Instructions

WHAT TO DO

1. Heat oven to 450 degrees.

2. Place a cast iron Dutch oven over medium heat. Add olive oil, cauliflower, Brussels sprouts and cook for 2-3 minutes. Add corn, butter, salt and pepper. Stir vegetables and place in an oven for 5-8 minutes or until desired tenderness.

3. In a bowl mix garlic, thyme, shallots, red wine vinegar, chardonnay, mustard, hot sauce and stream in olive oil. Season dressing with salt, pepper and creole seasoning.

4. Add pasta, roasted vegetables and parsley to vinaigrette. Gently toss and serve.

 

Ingredients
  • 2 tbsp. extra virgin olive oil
  • ½ head cauliflower, cut fork size pieces
  • 1 c. Brussels sprouts, halved
  • 1 c. corn, charred
  • 1 tbsp. unsalted butter
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1 lb. penne, cooked
  • 2 tbsp. fresh parsley, minced
  • 1 tbsp. garlic, minced
  • ½ tsp. thyme
  • 1 tbsp. shallots, minced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. chardonnay
  • ½ tsp. yellow mustard
  • ¼ tsp. crystal hot sauce
  • ½ c. extra virgin olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • Creole seasoning to taste

Add new comment