Roasted Vegetables & Pasta Salad

Ingredients

2 gold or orange kumara

1 zucchini

2 capsicums

1 red onion

2 tablespoons olive oil

Sea salt & cracked pepper

250g Tatua Mascarpone

1 bunch fresh herbs – parsley, rosemary, basil, dill

1 lime, juice and zest -separated

50g feta cheese, crumbled

1 tablespoon pesto

4 cups cooked penne or spiral pasta

¼ cup toasted seeds to garnish

Method

1. Cut vegetables into bite-sized pieces and combine in large bowl.
2. Add oil and seasoning and toss well.
3. Spread vegetables in a single layer in a lined tray, roast for 25-30 minutes at 180°C or until golden and tender.
4. In a bowl combine the Mascarpone, lime juice and zest, whisk until smooth.
5. Chop herbs finely and stir into the Mascarpone with half the crumbled feta and pesto.
6. In a large bowl combine the pasta and roasted vegetables.
7. Drizzle over quarter of the Mascarpone dressing and toss gently.
8. Transfer to a serving bowl or platter and drizzle over more dressing and garnish with remaining feta and toasted seeds and extra herbs.