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Winter Pasta Salad with Roasted Vegetables

Name: Winter Pasta Salad with Roasted Vegetables
Prep time: 15 Minutes
Cook time: 15 Minutes
Yield: 8-10
Cuisine: Main Dishes, Side Dish, Vegetarian, Dairy Free, Holiday, Kid Friendly
Ingredients: 3 tablespoons SOOC Pepperoncini and Garlic Olive Oil; 1 box of your favorite pasta; 2 cups sweet potatoes, peeled and cubed; 4 cups kale, chopped; 1 cup crumbled goat cheese or feta (optional); Salt and pepper

Serves

8-10

Prep Time

15 Minutes

Cook Time

15 Minutes

Winter salads don’t have to be boring or plain—this recipe proves that they can be just as vibrant and flavorful as their summer counterparts. By incorporating roasted vegetables and a spicyish olive oil, you’ll create a dish that’s not only nourishing but also truly delicious.

Perfect for a holiday meal, a cozy dinner party, or simply as a nutritious lunch, this pasta salad showcases how versatile winter produce can be. The combination of sweet and spicy flavors ensures that every bite is satisfying and packed with seasonal goodness. Plus, it’s easily adaptable—add grilled chicken, turkey, or even roasted chickpeas for a heartier version, or switch up the roasted vegetables depending on what’s in season.

Products used: Pepperoncino & Garlic Olive Oil

Ingredients

3 tablespoons SOOC Pepperoncini and Garlic Olive Oil
1 box of your favorite pasta
2 cups sweet potatoes, peeled and cubed
4 cups kale, chopped
1 cup crumbled goat cheese or feta (optional)
Salt and pepper

Directions

Preheat oven to 400°F. Grab a baking sheet lined with parchment paper and spread the vegetables out. Toss the sweet potatoes and kale with olive oil, salt, and pepper. Roast for 15-25 minutes. When done set aside and let them cool.

While the vegetables are roasting boil water and cook pasta according to the package. Drain and dump into a large bowl or platter. Top with roasted sweet potatoes, kale, and feta or goat cheese if desired and drizzle the remainder of the olive oil on top. Serve room temperature or chilled.