Luke Mangan & Company

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Vegetarian Pasta Salad

Serves 6

Ingredients

  • 250g penne or other pasta

  • 2 large red onions, sliced thickly

  • 2 zucchinis/courgettes, trimmed, cut lengthways into thirds

  • 1 eggplant/aubergine, trimmed, cut lengthways into slices about 1cm thick

  • 1 large red bell pepper, seeded, cut into 2.5cm wide strips

  • 1 large field mushroom

  • 4tbsp extra virgin olive oil

  • ¼ cup semi-dried tomatoes

  • Cracked pepper to taste

  • 1tbsp unpitted kalamata olives, to garnish

  • 4tbsp fresh grated parmesan, to garnish

Dressing

  • 2 garlic cloves, crushed

  • 3tbsp balsamic vinegar

  • Cracked black pepper

  • 2tbsp Dijon mustard

  • ½ cup extra virgin olive oil

  • 1tbsp fresh oregano

  • 1tbsp chopped fresh sage

  • 1tbsp chopped fresh basil

  • 1tbsp chopped fresh chives

  • 1tbsp chopped fresh parsley

Method

  1. Cook the penne in a large saucepan of rapidly boiling water until al dente.  Drain and allow to cool.

  2. Meanwhile, place all the vegetables, except tomatoes, into a large bowl. Toss with olive oil and grill on the barbecue or pan-fry until they are tender. Allow cooling slightly. Transfer the vegetables to a chopping board and roughly cut into chunks, not too fine.

  3. Place all the vegetables in a bowl; add the semi-dried tomatoes and the penne.

For the dressing

  1. Whisk the garlic, balsamic vinegar, mustard in a bowl and season with pepper to taste.

  2. Slowly drizzle in the olive oil until mixed through.

  3. Then add the chopped herbs and mix well.

To serve

  1. Toss a little dressing into the vegetable salad.

  2. Top with olives and parmesan. Serve.