With pre-sauteed vegetables, this Farmers’ Market Pasta Salad comes together in no time! Serve warm or cold; eat by the bowl or bucket-full.
1 tbsp. olive oil
1 large onion chopped
2 tsp. minced garlic (about 4 cloves)
5 cups sauteed or roasted vegetables (I used a combination of zucchini, asparagus, corn, and tomatoes)
1 box bow-tie pasta
8 oz. crumbled goat cheese
salt and pepper, to taste
Heat a large pot of water over medium heat. Once boiling, add pasta and cook until firm. Drain and set aside.
While water is heating, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 60 seconds. Add vegetables and heat until warmed through.
Pour vegetable mixture into pot with the pasta, followed by the crumbled goat cheese. Toss until goat cheese melts and coats the pasta. Let cool and then store in the fridge for a few hours before serving.
Saute vegetables in a few tsp. of olive oil or roast them on a parchment-lined baking sheet at 375 F for 20 minutes.