Search recipe:

Summer Pasta Salad with Roasted Carrots and Basil Vinaigrette
  • 3 Cups Fresh Basil
  • 1 Cup Olive Oil
  • 3 Tbs Lemon Juice
  • 1 Tbs Red Wine Vinegar
  • 2 Cloves Garlic
  • 1/2 Tsp Crushed red pepper flakes, or more to taste
  • Salt and pepper
  • 8 Yellow carrots
  • 2 Tbs Olive Oil
  • Kosher salt and pepper
  • 1 lb. spiral cut pasta
  • 4 to 6 Oz. soft goat cheese crumbled
  • 1 Yellow summer squash
  • 1 zucchini thinly sliced
  • 2 ears fresh corn kernels removed form cob
  • 8 cup baby spinach
In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed. Preheat the oven to 400 degrees F. Toss the carrots together with the olive oil and season with salt and pepper. Spread the carrots out in an even layer on a baking sheet. Roast for 20 minutes or until the carrots are tender and charred on the edges. Bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl. To the pasta, add the basil vinaigrette, toss well. Add the yellow squash, zucchini, fresh corn and spinach. Sprinkle with goat cheese and serve room temp or chilled.
Provided by:
Patty Emmert of Duncan Family Farms

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
View details

Popular Ingredients:

All Ingredients