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Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

4.34 from 3 votes
A winter pasta salad make for a delicious way to enjoy winter kale and roasted vegetables together with pasta and flavorful buttermilk fresh herb dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Salad
Cuisine: Vegetarian
Calories: 517

Ingredients
  

For the pasta salad:
  • 150 g dry pasta of choice (e.g. farfalle, penne, fusilli)
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 bunch of Tuscan kale, stemmed and coarsely chopped (or curly kale)
  • 2 small sweet potatoes, peeled and diced (375 g)
  • 1 medium parsnip, peeled and diced
  • 2-3 potatoes, peeled and diced (250 g)
  • Coarse sea salt and freshly ground pepper, to taste
For the chickpeas:
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground cilantro
  • 1/4 teaspoon cayenne
  • Freshly ground black pepper
For the dressing:
  • 1/3 cup organic buttermilk (80 ml)
  • 3 tablespoons greek yoghurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons freshly chopped herbs (e.g. dill, parsley, mint and coriander — see tips)

Instructions
 

  1. Preheat the oven to 450°F / 230°C and line a baking sheet with parchment paper. Place the kale leaves on the tray and drizzle with about 1/2 tablespoon (or more) olive oil. Use your hands to toss until evenly coated. Season with salt and pepper. Roast the kale leaves for 8-10 minutes. Remove from oven and set aside to cool.
  2. Reduce the oven heat to 425°F / 220°C and line two baking sheets with parchment paper.
  3. Place the vegetables on one of the baking sheets, drizzle with 1 tablespoon oil and season with salt and pepper. Spread in an even layer, careful not to crowd, and roast in the middle of the oven for 10 minutes.
  4. Meanwhile, in a medium bowl, toss the chickpeas with oil and spices and season with salt and pepper. Transfer to the second baking sheet and spread in an even layer.
  5. After vegetables have been in oven for 10 minutes, move them to the top third rack, and place the tray with the chickpeas on the bottom third rack. Roast for 20-25 minutes, switching the tray positions and tossing halfway through, until vegetables are tender and golden brown.
  6. While vegetables and chickpeas are cooking, prepare the pasta and dressing. Cook the pasta in boiling salted water until al dente. When done, drain and rinse the pasta.
  7. In a small bowl, mix together the dressing ingredients until well combined.
  8. To assemble the salad, add the kale leaves, pasta, roasted vegetables and chickpeas to a large serving bowl. Drizzle over the dressing and toss gently until well coated. Serve and enjoy!

Nutrition

Calories: 517kcal

Notes

  • A mix of herbs is best for the dressing as it adds another layer of flavour. Soft herbs like dill, parsley, mint, coriander, basil and chives are good choices. Otherwise, try using arugula leaves in their place.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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