adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted vegetable and burrata pasta salad recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delightful summer pasta salad with burrata, sweet potato, cherry tomatoes, and olives - ideal for BBQs.
Ingredients:
  • 900g sweet potato, peeled, cut into 3cm cubes
  • 2 large red onions, cut into wedges
  • 500g cherry tomatoes
  • 200g green beans, trimmed, halved
  • 500g dried casarecce pasta
  • 36.40 gm extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 100g pitted kalamata olives
  • 1 large burrata or 220g tub bambini bocconcini, drained
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced) and prepare 2 large baking trays by lining them with baking paper.
  • Spread out the sweet potato, onion, and tomatoes on trays. Drizzle with olive oil. Roast for 45 minutes. Add the beans and drizzle with more oil for the last 20 minutes. Roast until all veggies are tender and caramelized. Let the vegetables cool to room temperature.
  • Cook the pasta in a large saucepan of salted boiling water according to package instructions until al dente. Drain the pasta in a colander, rinse under cold water to cool and stop cooking, then drain well.
  • In a large bowl, combine pasta with oil and lemon juice, ensuring pasta is coated. Mix in tomatoes, allowing their juices to dress the pasta. Add olives and remaining roasted vegetables, season well, and toss. Transfer to a serving bowl, top with burrata or bocconcini, and serve.

Similar Recipes