| Recipes |

Angel Hair Roasted Veggie Salad

Styling, and Photography by Menachem Goodman

You know those times you can’t decide if you should serve another starch or a salad? Well, I have the answer for you — serve this. You have the starch and salad together in one, and now everyone will be happy.

SERVES 10–12

  • 1 medium zucchini, cut inhalf-moons
  • 1 yellow squash, cut in half-moons
  • 1 16-oz (450-g) container white stuffing mushrooms, cubed
  • 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1 16-oz (450-g) box angel hair pasta, cooked in salted water according to pkg instructions
  • ½ cup Soy-Tahini Dressing (recipe above), divided
  • ¼ cup crispy fried onions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Combine zucchini, yellow squash, mushrooms, oil, salt, and pepper in a large bowl. Toss well and place in a single layer onto prepared baking sheet. Bake for 45 minutes or until slightly brown. Remove and allow to cool slightly.

Place the cooked pasta into a serving bowl and toss with half the dressing. Top with cooked vegetables and crispy fried onions. Drizzle with the remaining dressing and serve.

Note: Vegetables can be made three days in advance and stored in an airtight container in the fridge.


(Originally featured in Family Table, Issue 861)

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