Save Pin A vibrant and colorful pasta dish featuring bow tie pasta tossed with roasted vegetables, fresh herbs, and a zesty lemon-garlic dressing—perfect for celebrations or special gatherings.
This pasta platter quickly became a favorite at our family gatherings thanks to its bright colors and balanced flavors.
Ingredients
- Pasta: 500 g (1 lb) bow tie (farfalle) pasta
- Roasted Vegetables: 1 medium red bell pepper, diced 1 medium yellow bell pepper, diced 1 medium zucchini, chopped 1 small red onion, sliced 200 g (7 oz) cherry tomatoes, halved 2 tbsp olive oil 1 tsp dried Italian herbs Salt and freshly ground black pepper, to taste
- Dressing: 3 tbsp extra-virgin olive oil 2 tbsp freshly squeezed lemon juice 1 tsp lemon zest 2 cloves garlic, minced 1 tsp honey or maple syrup 1 tbsp Dijon mustard Salt and freshly ground black pepper, to taste
- To Finish: 60 g (2 oz) crumbled feta cheese 3 tbsp chopped fresh basil 2 tbsp chopped fresh parsley 30 g (1 oz) toasted pine nuts (optional)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F).
- Step 2:
- Toss the bell peppers, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, Italian herbs, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- Step 3:
- Meanwhile, cook the bow tie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and transfer to a large serving bowl.
- Step 4:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, salt, and pepper until well combined.
- Step 5:
- Add the roasted vegetables to the pasta. Pour over the dressing and toss gently to combine.
- Step 6:
- Sprinkle with feta cheese, fresh basil, parsley, and toasted pine nuts if using. Serve warm or at room temperature.
Save Pin We often share this dish during holidays, making joyful memories around the table together.
Notes
Pair this dish with a light white wine such as Pinot Grigio or Sauvignon Blanc for a perfect complement to the fresh flavors.
Required Tools
Large pot, baking sheet, mixing bowls, whisk, and serving bowl are essential to prepare this recipe smoothly.
Nutritional Information
Each serving provides approximately 390 calories, 14 g of total fat, 55 g of carbohydrates, and 10 g of protein.
Save Pin This festive pasta platter is sure to brighten any occasion with its taste and appearance.
Recipe FAQs
- → How do I roast the vegetables evenly?
Toss diced peppers, zucchini, onion, and cherry tomatoes with olive oil and herbs, then roast on a baking sheet at 200°C (400°F) for 20–25 minutes, stirring halfway to ensure even caramelization.
- → Can I prepare this dish vegan?
Yes, simply omit the feta cheese or substitute with a plant-based alternative to keep the vibrant flavors intact.
- → What pasta type works best for this dish?
Bow tie (farfalle) pasta is ideal as its shape holds the dressing and roasted vegetables well, offering a pleasant bite.
- → How should the lemon-garlic dressing be combined?
Whisk olive oil, lemon juice and zest, minced garlic, honey, Dijon mustard, salt, and pepper thoroughly until emulsified before tossing with pasta and roasted vegetables.
- → Are toasted pine nuts necessary?
They add a lovely crunch and nutty flavor but can be omitted if desired or in case of allergies.
- → Can protein be added to this dish?
Grilled chicken or shrimp pair well for added protein and complement the fresh, zesty flavors.