Roasted Squash & Goat Cheese Pasta Salad
August 1, 2010
I made up this pasta salad based on the vegetables I received from our farm share this week (plus a grocery-store onion). I peeled the kabocha squash (though I have read that you can leave its thin skin on, and eat it once it’s cooked) and cut it into bite-sized pieces, then tossed it in a bit of olive oil and salt and roasted it at 415° F for about 45 minutes. Once the kabocha was in the oven, I cut up a medium onion, medium yellow squash, and two small zucchinis. They got the same treatment as the kabocha and went, on a separate pan, into the same oven for about a half hour. The vegetables need to be soft and starting to brown before you take them out of the oven.
While they’re roasting, cook up a pound of sturdy pasta (I used cavatappi, which is cork screw-shaped), and then drain it. Combine the pasta and roasted vegetables, and allow it cool for at least 15 minutes, tossing it occasionally. You can add a drizzle more of olive oil if it needs it. Then cut in small pieces of goat cheese, about 4 oz. in total. Use more if you love it, sub feta if you don’t. Serve room temperature or cold.
We brought this pasta salad to a barbecue today, and I thought it was terrific. Our hosts did as well. J. thought the cheese was too dry and gave it a “just OK.” This side dish reminded me of the Farro and Roasted Butternut Squash which I also adored, so it’s no surprise that I thought this thrown-together concoction was a winner.
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Filed under: Pasta,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
Jodi | August 2, 2010 at 7:30 am
I think this is a really neat idea for a pasta salad…looks very tasty! I never think to use squash in things, but I always like it whenever I have it. You are a good cook:)
2. chickinthekitchen.com &ra&hellip | August 2, 2010 at 3:37 pm
[...] week I made a delicious Roasted Squash & Goat Cheese Pasta Salad, Slow Cooker Ratatouille (perfect if you have an over-producing garden or get a lot of vegetables [...]
3. chickinthekitchen.com &ra&hellip | August 13, 2010 at 9:46 am
[...] lot of corn from our farm share each week, and since I had half a log of goat cheese left from the Roasted Squash & Goat Cheese Pasta Salad I made recently, I decided to try to find a recipe that would use up both of those ingredients. [...]
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