Roasted Autumn Vegetable and Pasta Salad
Grrrrrgh!
Course : Pasta Salads
From: HungryMonster.com
Serves: 4
 

Ingredients:

8 pound bone-in ham, with rind
1 medium fennel buld, trimmed and cut into 1/2 inch wedges
1 medium onion, cut into 1 inch wedges
2 tablespoons olive oil
2 cups broccoli flowerets
2 medium red sweet peppers, seeded and cut into 1 inch pieces
15 ounces cannellini beans, rinsed and drained
1/4 cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped fresh basil
6 ounces rotini or penne pasta
1 cup chopped tomatoes
1/4 cup grated fresh Parmesan cheese
 

Preparation:

Place fennel and onion in a shallow roasting pan. Drizzle with the 2 tablespoons oil, tossing to coat vegetables. Bake, uncovered, in a 425 F oven for 25 minutes. Stir in broccoli and red sweet peppers. Roast 10 minutes more or till vegetables are crisp-tender. Remove from oven. Stir in cannellini beans. For Dressing, combine vinegar, the 3 tablespoons olive oil, garlic, salt, pepper, and basil in a screw-top jar. Cover and shake well. Drizzle over roasted vegetable and bean mixture. Meanwhile, cook pasta according to package directions. Drain. Toss with roasted vegetable and bean mixture. Spoon into a serving bowl. Garnish with chopped tomatoes and Parmesan cheese. Serve immediately.