Roasted Garlic & Vegetable Pasta Salad

Pasta salad, frankly, is usually pretty boring. Nothing about this one is, though. However, I must warn you that you will stink to high heaven after you eat it... but it's sooo worth it. Here's why:

Hopefully you can find whole peeled garlic in your grocery store. If you've got to peel all of that AND eat it you're really gonna stink. If there was ever a dish for a single person this is surely it. You'll need about 6 oz. of peeled garlic. Coat it very lightly with olive oil and a little salt. You're going to roast this in the same 350 degree oven as you do the vegetables.

Select the vegetables that make you happy. We used 2 yellow squash, 2 zucchinis, 2 baby eggplants, 2 red bell peppers and a carton of grape tomatoes. Toss with a coating of olive oil, kosher salt, fresh black pepper and, this is important, fresh oregano. I've also used onions, mushrooms, carrots and other tasty veggies in this... they all work.

I use a big roasting pan for the vegetables and a smaller dish for the garlic. Don't roast them together though. That garlic is going to go into your blender or food processor to make the dressing and you don't want to fish those little suckers out of the bigger pan. Roast everything for about 30-45 minutes at 350. Make sure to check on the garlic every 15 to 20 minutes. You want it golden and soft, like butter. You want your vegetables clearly cooked but still with a bit of bite to them so they don't fall apart as you toss. For the dressing, put all your gorgeous garlic in your blender or processor along with the juice of 1 lemon and start with about 2 Tablespoons of good, fruity olive oil. Pulse and more olive oil until you have a nice pasty dressing. Depending on how many vegetables and you pasta choice, you may not use all the dressing. Add half then taste. Add more if you like. I had a little left.

Prepare your pasta as directed. We used a whole wheat rigatoni. Because I cut the vegetables in relatively large chunks, I want a pasta that's similar in size. If you like your veggies a little smaller, go for a mini penne or even an orzo. Toss everything together, then sprinkle in some shredded Parmesan cheese. Serve at room temperature. You're gonna love the dish and hate your breath.

mint, anyone?