Roasted Asparagus Pasta Salad with Kale
Roasted asparagus, cauliflower, and bell peppers pack so much depth, texture, and flavor into this simple asparagus pasta salad. The fresh tomatoes, cucumbers, and kale add a bright, fresh flavor, and the gorgeous herby vinaigrette wakes it all up. This is the perfect pasta salad for spring or early summer entertaining and the easiest way to serve lots of veggies at once!
Ingredients
For Salad:
- 4 cups dino kale chopped
- 1 tbsp olive oil
- Pinch salt
- black pepper
- ½ lemon squeezed
- 1 cup cherry tomatoes halved
- 2 cups cucumbers diced
- 8 ounces mini-farfalle pasta
For Roasted Veg:
- 1 bunch pencil asparagus ends removed, then chopped in thirds
- ½ head cauliflower cut into florets
- 6 baby bell peppers once roasted chop them small
- Olive oil for spraying
- Pinch salt and pepper
Dressing:
- ½ cup fresh parsley stems and leaves
- 2 small cloves garlic
- ½ cup fresh dill stems and leaves
- 2 lemons juiced
- 1 tbsp pure maple syrup
- ¼ cup olive oil
- Pinch salt and black pepper
Instructions
- Preheat oven to 400.
- Add cauliflower and baby bell peppers to a sheet pan with a couple sprays olive oil then season lightly with salt and pepper. Roast for 20 minutes.
- On another sheet pan add asparagus a couple sprays of olive oil and season with salt and pepper.
- Cook pasta according to directions then rinse with cold water and drain well.
- Make dressing by combining parsley, dill, garlic, maple syrup, lemon, olive oil, salt and pepper in a blender. Puree until smooth.
- Add kale to a large bowl with olive oil, salt, pepper and lemon. Massage the leaves until tender. Then add pasta, tomatoes, cucumbers, roasted cauliflower, bell peppers and asparagus. Pour dressing over the salad and mix well.
- Eat within 3-4 days for best quality.
Tried this recipe?Let us know how it was!