Perfectly roasted cauliflower, roasted red pepper, tons of fresh basil, mozzarella cheese all tossed together in a zippy Italian dressing. Vegetarian Italian Pasta Salad will be your new favorite pasta salad recipe!
Course: Appetizer, Side Dish
Cuisine: American, Italian
Author: Abra Pappa, MS, CNS, LDN
1medium head of cauliflowercut into florets*
1lb.rotini pastabrown rice or quinoa pasta for gluten free
2roasted red peppersjarred is fine, sliced thin
1cupsliced scallionsgreen and white part
1cupmini mozzarella balls
1 1/2cupschopped fresh basilplus whole leaves for garnish
Toss cauliflower florets with 1 tbsp olive oil, 1/4 tsp each of salt and pepper. Spread out in layer on a roasting pan and roast in oven for 20 minutes, stirring once during cooking. Remove from oven and set aside.
In the meantime boil pasta, in salted water, according to directions (ideally al dente)
When pasta is cooked through and still warm toss with 2 tbsp olive oil and 1/4 tsp each of salt and pepper
Prepare dressing by whisking ingredients together
Toss all ingredients with pasta, cover with dressing and stir well to combine.
Allow to rest for 30-45 minutes before serving. Serve at room temperature or chilled
*I used purple cauliflower, white cauliflower, and romanesco for this recipe. The colorful cauliflower looks gorgeous in this dish. If you can find it use it :-)