One of the things that is perfect for summer cookouts is a pasta salad. However, what I would like is one that is a tad bit healthier, heavier on the veggies and lighter on the sauce.
When Hodgson Mill put out a call for our best pasta salads, I thought it was time that I sassed up the typical tuna pasta salad with my new obsession – roasted veggies. When Hodgson Mill sent some of their new Whole Wheat pasta for me to play with, I immediately gravitated to the Whole Wheat Bowtie Pasta. The pasta has a fresh nutty flavor and holds the vinaigrette well. Simple is best when it comes to the vinaigrette and I used one of my favorite unfiltered extra virgin olive oils with a bit of lemon juice and lemon zest and a dash of salt and pepper. Tossed with the roasted veggies, crumbled ricotta salata and wild tuna and you have a dish that will have family and friends asking for seconds.
On to the recipe:
Gather the ingredients
Which pasta to choose
A tale of two peppers – roasted and raw
Nice and roasty
Lemon vinaigrette perfection
[mpprecipe-recipe:322]
