{"id":65803,"date":"2021-01-23T19:55:49","date_gmt":"2021-01-23T18:55:49","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=65803"},"modified":"2026-03-24T09:22:24","modified_gmt":"2026-03-24T08:22:24","slug":"winter-pasta-salad-with-roasted-vegetables","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/winter-pasta-salad-with-roasted-vegetables\/","title":{"rendered":"Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing"},"content":{"rendered":"\n

My favorite ever winter pasta salad is loaded up with vegetables, roasted to perfection. First there is roasted Tuscan kale \u2014 yes roasted! With slightly crispy edges and tender leaves. And then there are roasted sweet potato, good ole spuds, and parsnip \u2014 PLUS oven roasted chickpeas! All of which are tossed with spiral noodles and a to-die-for herb-buttermilk dressing. Yeeees!<\/p>\n\n\n\n

Why pasta salads can be considered healthy<\/h2>\n\n\n\n

If your pasta salad is packed with nutrition ingredients, then there are more than one reason why you might want to enjoy this type of salad more often. Once cooked and cooled, the structure of the pasta (and potatoes), turns into something that is called “resistant starch<\/a>\u201d. Meaning it resists being broken down by enzymes and being fully absorbed. So it makes you feel full AND at the same time, it’s providing lots of prebiotics which nourish the good bacteria in your gut. Good news for the waistline.<\/p>\n\n\n

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And at the same time this winter pasta salad includes probiotics in the dressing from natural Greek yoghurt and buttermilk. So we are really looking after our intestinal flora. Not to mention all the other fabulous nutrients we are getting from the roasted vegetables, leafy greens and fresh herbs.<\/p>\n\n\n

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How to make this Winter Pasta Salad<\/h2>\n\n\n\n

Like other pasta salads, this winter version is pretty easy to make! The kale is roasted first \u2014 which is really quick \u2014 then the the rest of the vegetables are roasted on one tray, while the chickpeas are roasted on the other. Basically it is a 3-step process. Kale: 8 minutes, mixed vegetables for 10 minutes, before adding the chickpeas, then another 10 minutes and finally a quick switching of place till everything is nice and golden brown. Simple!<\/p>\n\n\n\n

While the vegetables roast, you can start to prepare the other ingredients. Bringing pasta water to a boil, cooking it until al dente and preparing the buttermilk dressing.<\/p>\n\n\n\n

Once the veggies are roasted (tender and lightly browned), remove them from the oven. Add all of the ingredients to a large bowl, drizzle over the dressing and give everything a gentle toss until evenly coated. That\u2019s it!<\/p>\n\n\n

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How to adapt this pasta salad recipe<\/h2>\n\n\n\n

I like to use Tuscan kale<\/a> for this salad, but regular curly kale would also work fine. Just give it a good toss with with a dash of olive oil and rub the leaves together so that they are all coated with the oil.<\/p>\n\n\n\n

I particularly love root vegetables like sweet potatoes and parsnip in this salad, but you could also swap out them out with hokkaido or butternut squash.<\/p>\n\n\n\n

A mix of fresh herbs adds an extra layer and depth of flavour. Any mix of soft herbs will do, try basil, chives, or your favourite combination. If you don\u2019t have fresh herbs on hand, then use arugula leaves.<\/p>\n\n\n

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Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing<\/h2>
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