Roasted Cauliflower, Olive, and Apricot Pasta Salad

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 450  F
Servings: 6
Best Season: Suitable throughout the year
Dietary: Nut Free, Vegetarian
Description

Pasta salad with cauliflower, green olives, and dried apricots with a lemony vinaigrette. This pasta salad is sweet, spicy, salty, and citrusy.

Ingredients
    Roasted Cauliflower
  • 12 ounces cauliflower, cut into 1 inch florets
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
    • Vinaigrette
  • 1/3 cup olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 teaspoon grainy dijon mustard
  • 1 clove garlic, grated
  • Salt and pepper to taste
    • Pasta Salad
  • 1 pound short dried pasta noodles, such as farfalle
  • 1/2 cup green olives, roughly chopped
  • 1/2 cup dried apricots, roughly chopped
  • 1/2 cup feta, crumbled
  • 2 cups baby arugula
  • 1 tablespoon fresh basil, chopped
Instructions
    Roast the Cauliflower
  1. 1

    Preheat the oven to 450°F and set out a small baking sheet

  2. 2

    Toss the cauliflower in the olive oil, salt, pepper, smoked paprika, garlic powder, and cumin. Arrange the cauliflower on the baking sheet.

  3. 3

    Roast the cauliflower for 15 minutes until toasty on the outside and tender on the inside.

  4. 4

    While the cauliflower roasts, boil the pasta according to the package directions.

    5. Mix the Vinaigrette
  5. 5

    In a small bowl, add the olive oil, lemon juice, lemon zest, dijon mustard, clove of garlic, salt and pepper. Whisk the ingredients together until emulsified. Set aside until you assemble the pasta salad.

    6. Assemble the Pasta Salad
  6. 6

    In a large mixing bowl, add the boiled pasta, roasted cauliflower, green olives, dried apricots, and arugula. Pour the vinaigrette over the pasta salad. Toss to coat the pasta salad in the vinaigrette.

  7. 7

    Add the crumbled feta and chopped basil to the pasta salad. Gently toss the salad again to incorporate the remaining ingredients. Serve the pasta salad right away or refrigerate for up to 1 day in advance.

Read it online: https://lauralovestocook.com/recipes/roasted-cauliflower-olive-and-apricot-pasta-salad/