Fall has arrived in New York City with a whirlwind of rain and chilly temps. The sun finally poked out today and inspired me to whip up a “last hoorah” pasta salad for lunch.
First, chop up ¼ of a red onion. The Pioneer Woman has a great post on how to easily dice an onion, if you post-grad kids are challenged like me.
I threw some broccoli and green beans into the oven at 350 degrees for approximately 20 minutes. Don’t touch the vegetables as they roast; you want those delicious caramelized edges!
While I waited for the vegetables, I boiled 1/2 cup of whole wheat penne.
Throw all of the ingredients into a bowl with ¼ cup of your favorite Italian dressing. Toss. Ignore the fork in this photo, it got hungry for the vinaigrette.
Eat hot or cold. The crunch of the vegetables and bite of the red onion just scream summer to me. Make this before we are forced to survive on squash for seven months. Or before it starts to rain again. That gives you about 10 minutes.