This month's feature for the amazing #CDNFoodCreatives is "Fresh from the Graden". What better than a whole bunch of vegetables and herbs roasted in the oven and blended with bocconcini cheese and homemade pasta? So, we created a warm "Roasted Veggie Bocconcini Pasta Salad" for the occasion!
Rain or shine, winter, spring, summer, autumn, every Saturday you bet you'll find us at our local Farmers Market. We simply love it there and couldn't imagine buying our fresh produce anywhere else. It is a way of supporting our local farmers, but it's also a way, for us, to plan our weekly meals, and eat outstanding organic dishes thanks to the fresh produce we fill our bags with on Saturday mornings. During the summer we split among our regular indoor Old Strathcona Farmers market and the outdoor ones, City Market 104th and St. Albert Farmers Market. Each unique in its own way.
We also have a small group of friends that get together for an early Saturday morning breakfast at the Old Strathcona Farmers Market before starting their shopping. A bunch of people sharing their energy, joy and laughter, filling their souls before filling their bags. All around us people hustling and bustling to get their shopping done, but all in a most happy and relaxed way.
When the day is really beautiful, though, we choose to go to the outside Market downtown, and stroll among the vendors, while basking in the sun, smiling and greeting people passing by, many with dogs on a leash, enjoying the singer of the day and stopping to buy at our regular stands.
In the summer the markets are vibrant with colors: vegetables, fruits and fragrant herbs fill the space and make you want to buy them all. We brought home colorful cherry tomatoes, long yellow and orange sweet peppers, a striped eggplant. Continuing on our stroll through the market we stopped to say Hi and have a nice little chat, in Italian, with Caterina, a lovely lady originally from Naples, Italy, that sells homemade pasta: Pasta by Caterina. We were intrigued by her tricolor rigatoni, in the three colors of the Italian flag: bianco, rosso e verde, white, red and green, in this case semolina, spinach and sun-dried tomato flavors.
We thought they would really compliment our oven roasted vegetables in what will become a Roasted Veggie Bocconcini Pasta Salad. The recipe is pretty straightforward, just toss the vegetables, onion or shallot and garlic, with a generous drizzle of extra virgin olive oil, salt, pepper and herbs. Roast them in the oven until the tomatoes start to wilt and the other vegetables soften; their flavor will be so intensified! Great counterpart to the freshness of the bocconcini and perfect condiment for the pasta.
We still had some homemade pesto in the freezer, and we thought it would be a good addition to the overall flavor. It is optional, you can just drizzle some more e.v.o. oil and chop some fresh basil on top of your pasta salad.
It is a great summer dish, that can be prepared ahead of time and can feed a crowd. It will please everybody. For a vegan option, just skip the bocconcini, equally as good.
Song of the day: The Lumineers, "Ophelia".Print
Roasted Veggie Bocconcini Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- 400 g pasta (we used homemade fresh "tricolor" rigatoni)
- 1 cup cherry tomatoes
- 1 medium eggplant
- 2 long peppers
- 1 garlic
- 1 small onion or shallot
- 1 Tbsp chopped fresh basil
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 Tbsp extra virgin olive oil
- 1 cup fresh bocconcini
- salt and pepper
- 1 Tbsp pesto (optional)
- 1 Tbsp e.v.o. oil for dressing
- Preheat the oven to 350° F.
- Wash and chop the vegetables, onion, and garlic, and toss them with evo oil, herbs salt and pepper.
- Lay them on a baking sheet lined with parchment paper and bake in the oven for 20-25 minutes or until tomatoes are wilted and vegetables are softened. Set aside.
- Cook the pasta in plenty of salted boiling water according to product label.
- Drain and place in a big bowl.
- Add the roasted veggies, the bocconcini, the pesto, if you're using, additional evo oil and chopped fresh basil leaves.
- Toss well and enjoy!
If you take the bocconcini out, you have a great vegan roasted veggie pasta salad!
- Serving Size: 4-6 people
Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.
Check out the rest of the amazing#CDNFoodCreatives recipes for a taste of "Fresh from the Garden" and thanks to Cassie at Crumb Kitchen to put this together:
- Beef and Mushroom Lettuce Wraps by Food Mamma
- Caramelized Peaches with Coconut Whipped Cream and Crumble by Crumb Kitchen
- Easy Sheet Pan Oven-Roasted Root Vegetables by She Loves Biscotti
- Grilled Zucchini Greek Salad by Making Healthy Choices
- Healthy Peach Melba Smoothie Bowl by Flavour and Savour
- Mexican Bean Salsa by 365 Days of Easy Recipes
- Potatoes with Green Onion and Dill by Homemade & Yummy
- Roasted Beet Chocolate Brownies by Tiny Sweet Tooth
- Roasted Veggie Bocconcini Pasta Salad by Sugarlovespices
- Strawberry Mint Chickpea Salad by Healthy Life Redesign
I love baking and kneading dough because it takes me to a happy place in my soul.