ROASTED ZUCCHINI AND KALE PASTA SALAD

Recipe by the Leek and the Carrot

I included a range for pasta because I feel there are two type of pasta salad fans: those who want equal parts veg to pasta (if that is you, use a half pound of pasta) and those who think pasta salad is a great excuse to eat more pasta (that is me, and why I always opt for a full pound even when its a bit excessive). 

Serves 6-8

Takes 1 hour

Ingredients:

2 pounds zucchini and/or summer squash, cut into 1/4-inch rounds

1 green pepper, cut into strips, optional

1/2 cup olive oil, divided

2 1/2 teaspoons kosher salt, divided

3/4 teaspoon black pepper

1 bunch kale, stems removed and roughly chopped

8-16 ounces bowtie pasta

1/2 cup roasted pistachios

2 tablespoons rice wine vinegar

1 teaspoon sugar

1 bulb onion, thinly sliced

10 ounces fresh mozzarella (balls or cut into cubes)

Directions:

1. Preheat oven to 450 degrees. 

2. Add zucchini and green pepper (if using) to a large sheet pan and toss with 1/4 cup olive oil, 1-1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Roast for 30 minutes, stir and flip, and roast 20 minutes more until pieces are beginning to caramelize. Add kale and cook 5-10 minutes more until wilted.

3. Bring a large pot of water to a boil. Add pasta and additional 1/2 teaspoon salt. Cook according to package directions, drain, and rinse under cold water. 

4. Combine remaining 1/4 cup olive oil and pistachios in a small pot. Heat over medium heat until it sizzles and smells nutty, about 5 minutes. Strain oil into a small bowl, reserving pistachios. Add rice wine vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to oil and whisk until smooth. 

5. Add a pinch of salt to the pistachios and roughly chop. 

6. In a large bowl, combine cooked pasta with onion, mozzarella, and pistachios. Add in roasted zucchini and kale. Stir until combined. Enjoy at room temperature.*

*This recipe stores well, but be sure to let it come up to room temperature before serving.