Pasta salad with roasted cauliflower and sweet potatoes

This is just another way to put together the same super-delicious roasted sweet potatoes and cauliflower. Serve it immediately, while it's still warm and full of aroma or prepare the ingredients ahead of time and assemble it just before serving.

Ingredients (serves 4-6)
- 1 package 500g penne (or other pasta of your choice) boiled 'al dente', rinsed with cold water and drained
- 1 head cauliflower, cut into florets
- 2 large sweet potatoes, peeled and cut into bite-size pieces
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons maple syrup/honey, or more, to taste
- 4 Tablespoons extra virgin olive oil
- 1 garlic clove (optional)
- salt and pepper, to taste

Place the cauliflower florets onto an oiled baking sheet, toss with some of the olive oil and roast at 400F until fork tender, stirring a couple of times during cooking. Do the same with the sweet potatoes. In a large bowl, combine the pasta with the cauliflower and sweet potatoes (and their cooking oil), add the garlic, if using, and season with salt, pepper, the maple and the balsamic. Toss gently to combine, adjust seasonings and serve immediately. Enjoy!

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