Roasted Onion Pasta Salad with Peppered Cheese Crisps
Elevate your pasta salad game with this vibrant recipe for Roasted Onion Pasta Salad with Peppered Cheese Crisps! Featuring tender, caramelized red onions, al dente pasta, fresh baby spinach, and juicy cherry tomatoes, this dish is bursting with texture and flavor. A tangy balsamic and lemon dressing ties everything together, while crispy homemade Parmesan cheese crisps add a bold, peppery crunch. Perfect as a side dish or a light entrée, this pasta salad is easy to prepare and a guaranteed crowd-pleaser. Whether you serve it fresh or chilled, this combination of roasted vegetables, creamy cheese crisps, and zesty dressing is an irresistible addition to any occasion.
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Recipe Information
Ingredients
- 250 grams Pasta (fusilli or penne)
- 2 Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Parmesan cheese (grated)
- 1 teaspoon Ground black pepper
- 2 cups Baby spinach leaves
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
Peel and slice the red onions into thin wedges. Arrange them on one prepared baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to coat.
Roast the onions in the oven for 20-25 minutes, flipping them halfway through cooking, until they are caramelized and tender. Remove from the oven and set aside to cool.
While the onions are roasting, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
To make the peppered cheese crisps, take 1 tablespoon mounds of grated Parmesan cheese and place them on the second prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly and sprinkle a pinch of ground black pepper over each mound.
Bake the cheese crisps in the oven (alongside the onions if space allows) for 5-7 minutes, or until the edges turn golden and crispy. Let them cool completely on the baking sheet before carefully removing them.
In a large mixing bowl, combine the cooked pasta, roasted onions, baby spinach leaves, and cherry tomatoes. Toss gently to combine.
In a small bowl, whisk together the balsamic vinegar, lemon juice, 1 tablespoon of olive oil, garlic powder, and the remaining 1/2 teaspoon of salt. Pour the dressing over the pasta salad and toss to coat evenly.
Garnish the pasta salad with freshly chopped parsley and gently crumble the cheese crisps over the top just before serving for a crispy, cheesy finish.
Serve immediately or chill for 30 minutes before serving for a refreshing cold pasta salad experience.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
