Shelley's Special Pasta Salad

Recipe Author: Shelley Schuler

A colorful, veggie-packed pasta salad that’s as satisfying as it is versatile. Roasted and fresh vegetables are tossed with tender pasta, sharp cheddar, and a simple vinaigrette for a bright, balanced dish full of texture and flavor. Perfect for gatherings, meal prep, or easy lunches throughout the week—it only gets better as it sits.

Ingredients:

- 1 lb Lonesome Whistle Fusili 

- 1 cup olive oil

- 4 large carrots, cut into small chunks (about 1/2")

- 2 heads kohlrabi, peeled and cut into 1/2" chunks

- 3 thin-skinned cucumbers, cut into 1/2" chunks

- 1 pint cherry tomatoes, stems removed and quartered

- 1/2 cup finely chopped fennel leaf

- 1/2 cup finely chopped savory or chives

- 1/2 lb La Mariposa Cheddar, cut into 1/2" cubes

- 1/2 cup red wine or apple cider vinegar

- Salt and pepper to taste

Directions:

1. Preheat Oven: Set to 400°F (200°C).

2. Roast Vegetables: Toss the chopped kohlrabi and carrots in 3 tablespoons of olive oil and salt. Spread them on a sheet tray and roast until tender and golden brown, about 20 minutes.

3. Cook Pasta: Bring a large pot of salted water to a boil and cook the fusili to al dente. Strain and spread out on a sheet tray. Drizzle with olive oil to prevent sticking and cool more quickly.

4. Make Dressing: Combine equal parts olive oil and red wine or apple cider vinegar to create a dressing.

5. Combine Salad: Mix the cooled pasta with the roasted and fresh vegetables, herbs, and cheese. Toss with the dressing and adjust salt and pepper to taste.

6. Serve: Enjoy immediately or let it sit to develop flavors. It’s even better the next day!

Notes:

- Feel free to experiment with other vegetables, nuts, or cheeses based on your preference.

- The use of Einkorn Wheat Fusilli adds a unique and flavorful twist to the salad.