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This vibrant pasta salad combines roasted winter vegetables, pasta, and a drizzle of spicy olive oil for a nourishing, flavorful dish perfect for any occasion. Add protein or swap out vegetables to customize it to your liking.
Products used: Pepperoncino & Garlic Olive Oil
3 tbsp 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, to taste
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread sweet potatoes and kale evenly, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 15–25 minutes until tender. Let cool slightly.
2. While vegetables roast, cook pasta according to package instructions. Drain and transfer to a large serving bowl.
3. Top pasta with roasted sweet potatoes, kale, and goat cheese or feta, if using. Drizzle the remaining olive oil over the salad and toss gently. Serve at room temperature or chilled.
