Romanesco Cauliflower Pasta Salad

Photo: Tiffany

Ingredients

1/2 head of Romanesco cauliflower

1 medium delicata squash, roasted and cubed

2 cups pasta, cooked

1/2 cup sliced mushrooms

1/4 cup green olives sliced

Fresh chopped basil

4 garlic cloves

fresh Pepitas

Olive oil

Parmesan cheese (optional)

Salt and pepper to taste

Preparation

Preheat oven to 425.

Line a roasting pan with aluminum foil and roast the squash and the garlic, for 15 to 20 minutes.

Remove from oven, turn the squash over and add the cauliflower and mushrooms to the pan, roast for an additional 10 minutes or until desired doneness.

While the veggies are roasting, prepare the pasta according to the al dente directions on package.

Drain and set aside.

When veggies are done and cool enough to handle, chop the cauliflower and squash into bite sized cubes, discard the squash skin, and thinly slice the garlic.

In a large bowl, combine the squash, cauliflower and mushrooms, pasta and olives.

Drizzle olive oil and season with salt and pepper, pepitas and fresh chopped basil.

Serve warm with fresh grated Parmesan cheese, OR I discovered that this salad tastes just as good cold the next day!