Roasted Vegetables & Pasta Salad


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


  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.
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