Recipe: Pasta Salad with Garden Vegetables, Oven-Roasted Tomatoes, and Herbed Parmesan Vinaigrette

Hi Julie, I don't know if any of these recipes I'm posted were in Rosie's magazine but maybe one will be close. Happy Cooking! Betsy

Pasta Salad with Garden Vegetables, Oven-Roasted Tomatoes, and Herbed Vinaigrette
Makes 6 servings

1 pint red grape tomatoes
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound farfalle (bow-tie pasta)
1 small zucchini, trimmed, cut in half lengthwise, and thinly sliced
1 small yellow squash, trimmed, cut in half lengthwise, and thinly sliced
1 small red onion, cut in half and thinly sliced
1/2 cup diced red bell pepper
Herbed Parmesan Vinaigrette (recipe follows)
1 cup crumbled goat cheese, or Feta cheese

Preheat the oven to 400F.

Place the tomatoes on a baking sheet. Toss with the olive oil, salt, and pepper to lightly coat. Roast until the tomatoes are tender and starting to split, 10 to 15 minutes. Remove from the oven and let cool.

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to keep from sticking, until tender but firm to the bite. Drain in a colander and rinse under cold running water. Drain well.

Transfer to a large bowl and toss with the roasted tomatoes and the remaining ingredients, except the cheese. Toss with enough dressing to lightly coat. Adjust the seasoning to taste, adding more dressing if desired. When ready to serve, toss with the goat cheese.

Herbed Parmesan Vinaigrette

1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoons freshly ground black pepper
1/4 cup olive oil or vegetable oil
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese

Combine the herbs, vinegar, lemon juice, garlic, salt, and pepper in a medium bowl and whisk to blend.

Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens. Whisk in the cheese. Use immediately, or cover and refrigerate until ready to use.

Yield: Makes about 1 1/4 cups
Source: Emeril Lagasse, 2002