Pasta Salad with Roasted Carrots and Corn

This is not your average pasta salad, I can assure you. The slippery, herb-infused noodles are playfully tossed with sweet, caramelized corn, carrots, and peas. Roasting the veggies first - instead of adding them raw or thawed - transforms everything! We're talking next-level with one easy step. And that sharp Pecorino Romano...

And it's super easy to do! As the pasta cooks, the vegetables roast. That's the gist of it. And I'm serious here; you can transform ordinary pasta salad into a refreshing salad with some definitive depth. Roasting carrots and corn brings out their inherent sweetness, while adding an extra layer of caramelized goodness. I also added peas and freshly grated Pecorino Romano cheese because the peas add a sweet pop and the cheese is salty and rich.

You can serve this salad warm, room temperature or chilled - so save those leftovers for a healthy snack or lunch tomorrow!

Pasta Salad with Roasted Carrots and Corn

1 pound pasta, any shape, I used small and large elbow macaroni
2 tablespoons olive oil, plus more if needed when tossing the salad, divided
1/2 cup frozen green peas, keep frozen until ready to use
2 teaspoons salt-free Italian seasoning
Salt and ground black pepper
4 carrots, peeled and cut into 2-inch pieces
1 cup frozen corn, keep frozen until ready to use
1 tablespoon red wine vinegar
1/4 cup grated Pecorino Romano cheese or parmesan cheese, plus more for serving

Preheat the oven to 400 degrees.
Cook the pasta according to the package directions. Drain and transfer to a large bowl. While the pasta is still warm, stir in 1 tablespoon of the oil, peas and Italian seasoning (the frozen peas stop the cooking process of the pasta and they thaw at the same time). Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Meanwhile, place the carrots and corn in a bowl, add 1 tablespoon of the olive oil and stir to coat. Season with salt and pepper. Transfer the vegetables to a baking sheet and roast for 10 to 15 more minutes, until the vegetables are golden.
Add the vegetables to the pasta mixture with the vinegar and toss to combine. Add more olive oil if necessary. Stir in the cheese. Season to taste with salt and pepper and serve warm, room temperature or chilled with extra cheese on the side.
Serves 4