Recipe: Roasted Vegetable and Goat Cheese Pasta Salad

Mystic and I were talking about food the other day.  It’s something we do a lot of.  And kissing.  We do a lot of that too.  That, however, is a post for another day.  We were talking about how different food helps you feel better about yourself.  What you’re doing to your body.  What you’re putting into it.  I got back on my slightly askewed clean eating wagon, and coupled with Day 7 of being Diet Coke-free (he is on Day 5), I’m once again feeling the euphoria of doing right by my body.

The evidence?  This pasta salad I recently made.  (Joanne, consider this the e-mailed recipe that I promised you).  I made it one night last week, and aside from roasting the vegetables and cooking the pasta noodles, it takes nothing to pull together.  I had it for dinner that night, and seriously could not wait for the leftovers for lunch the next day.

That’s the thing about good food.  And likewise, food that’s good for you.  You crave it.  You put good food in your body and you want more of it.  That’s totally a movement that I can get behind.  And one that I’ve admittedly missed.  It makes you want to move more.  Exercise more.  Recommit yourself to yourself.  It’s that domino effect in the very best possible way.

Roasted vegetables (which are in and of itself an amazing thing).

Chick peas.  Something I sometimes snack on straight from the can.

Goat cheese.  Warm goat cheese?  Oh yes please.

The recipe for how I made this dish is loosely outlined below.  But consider it just that.  A loose outline.  Mix and match the roasted vegetables that you like to create your own little dish of wonderful.  Take advantage of the season’s best.  Add more of what you like.  Cut back on what you don’t.

But make this salad.  Treat your body good.  We’re all happier for it.  Swear.

Tomorrow?  A review of a semi-local Israeli restaurant.

Roasted Vegetable and Goat Cheese Pasta Salad
Recipe courtesy of Cate O’Malley

Ingredients:
2 cups uncooked rotini pasta
olive oil cooking spray
assorted vegetables for roasting (I used brussels sprouts, zucchini, broccoli, butternut squash, a small eggplant, a red onion and kale)
5 oz soft goat cheese, crumbled
chick peas

Vinaigrette:
1 clove garlic, roughly chopped
1/4 teaspoon each kosher salt and freshly ground black pepper
2:1 ratio olive oil and balsamic vinegar to make a standard vinaigrette

Directions:
Preheat oven to 400F.  Prepare pasta according to package directions.  Rinse well, drain, and set aside.

Spray a cooking sheet with non-stick cooking spray and add all your vegetables in a single layer.  Roast in the oven until just brown, about 10-15 minutes.  Put vegetables in large bowl.

Prepare vinaigrette, mixing until thoroughly combined.

Add pasta and vinaigrette to bowl with vegetables and toss to coat evenly.  Top with goat cheese.  Devour.

*Best eaten slightly warm or room temperature.

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