Summer Pasta Salad with Roasted Vegetables

A GENEROUS, CROWD-PLEASING SALAD with an abundance of vegetables. It is the contrast between the raw spinach and the sweetly caramelized roasted vegetables that gives this salad so much appeal.

SERVES: 6 TO 8

INGREDIENTS:

• 2 small zucchini, cut into matchsticks
• 2 small yellow summer squash, cut into matchsticks
• 1 medium-size green bell pepper, cut into matchsticks
• 1 medium-size red bell pepper, cut into matchsticks
• 1 large shallot, thinly sliced
• ¼ cup white (clear) balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 6 tablespoons extra virgin olive oil
• 1 pound penne, twists, ziti, or other similarly shaped pasta
• 1 bunch (10 to 12 ounces) fresh spinach, tough stems discarded and leaves torn
• 1 cup halved cherry tomatoes
• ½ cup brine-cured black olives, such as Kalamata
• ¼ cup finely chopped fresh basil leaves
• 8 ounces fresh mozzarella cheese (optional), cut into ½-inch dice

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the zucchini, summer squash, bell peppers, and shallot.
3. In a small bowl, whisk together the vinegar, lemon juice, sugar, and salt and pepper to taste.
4. Whisk in 5 tablespoons of the oil until fully emulsified.
5. Pour 3 tablespoons of the vinaigrette over the vegetables and toss well.
6. Arrange in a single layer in the pan.
7. Roast for 20 to 25 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking.
8. Meanwhile, cook the pasta in plenty of boiling salted water until al dente.
9. Drain, rinse under cold running water to cool, and transfer to a large bowl.
10. Add the remaining 1 tablespoon oil and toss to coat.
11. Add the roasted vegetables, spinach, tomatoes, olives, half the basil, and the mozzarella, if using. Toss well.
12. Just before serving, add the remaining vinaigrette and toss again.
13. Season with salt and pepper to taste.
14. Garnish with the remaining basil and serve at room temperature