Harissa Roasted Vegetable Pasta Salad with Feta

Name: Harissa Roasted Vegetable Pasta Salad with Feta
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 large (400 g) red bell peppers, seeded, cut into 1-inch (2.5 cm) pieces; 1 large (200 g) yellow bell pepper, seeded, cut into 1-inch (2.5 cm) pieces; 2 medium (450 g) zucchini, halved lengthwise, cut into ½-inch (1.25 cm) half-moons; 1 large (250 g) red onion, cut into 1-inch (2.5 cm) wedges, layers loosely separated; 3 tablespoons (50 g) harissa paste; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; 1 teaspoon (2 g) ground cumin; 12 ounces (340 g) dried fusilli; 1 tablespoon (18 g) kosher salt, for the pasta water; 2 large lemon, zest finely grated (about 2 teaspoons), then juiced (about ¼ cup / 60 ml); 1 tablespoon (17 g) harissa paste; ¼ cup (60 ml) extra-virgin olive oil; 2 cloves (6 g) garlic, finely grated or minced; 2 teaspoons (14 g) honey; ½ teaspoon (1 g) freshly ground black pepper; 6 ounces (170 g) feta cheese, crumbled into large pieces; ½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; ¼ cup (8 g) fresh mint leaves, roughly chopped (optional); ½ cup (75 g) Kalamata olives, pitted, halved (optional)

From the MyKitchenBank Kitchen

Peppers, zucchini and red onion roast in a smoky harissa glaze until sweet and charred at the edges, then get tossed with chilled fusilli, salty feta and a bright lemon dressing. Serve it at room temperature or cold for picnics and potlucks.

Prep: 25 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 35 min
Makes: About 8 cups (6 main-course or 8 side servings)

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Ingredients

6 servings

For the roasted vegetables
2 large (400 g) red bell peppers, seeded, cut into 1-inch (2.5 cm) pieces
1 large (200 g) yellow bell pepper, seeded, cut into 1-inch (2.5 cm) pieces
2 medium (450 g) zucchini, halved lengthwise, cut into ½-inch (1.25 cm) half-moons
1 large (250 g) red onion, cut into 1-inch (2.5 cm) wedges, layers loosely separated
3 tablespoons (50 g) harissa paste
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (3 g) kosher salt
1 teaspoon (2 g) ground cumin
For the pasta
12 ounces (340 g) dried fusilli
1 tablespoon (18 g) kosher salt, for the pasta water
For the lemon dressing
2 large lemon, zest finely grated (about 2 teaspoons), then juiced (about ¼ cup / 60 ml)
1 tablespoon (17 g) harissa paste
¼ cup (60 ml) extra-virgin olive oil
2 cloves (6 g) garlic, finely grated or minced
2 teaspoons (14 g) honey
½ teaspoon (1 g) freshly ground black pepper
To finish
6 ounces (170 g) feta cheese, crumbled into large pieces
½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
¼ cup (8 g) fresh mint leaves, roughly chopped (optional)
½ cup (75 g) Kalamata olives, pitted, halved (optional)

Equipment (7)

2 large rimmed baking sheets, about 18×13 inches (46×33 cm)
Parchment paper
Large pot (6 quart / 5.7 liter)
Large mixing bowl (at least 5 quart / 4.7 liter)
Colander
Small bowl or jar for dressing
Microplane or fine grater

Steps

Before you start

Harissa brands vary a lot in heat and saltiness. Start with the amount listed, then taste the finished dressing and add more if you like.
Position one oven rack in the upper third and one in the lower third so both pans brown evenly.
Cut all the vegetables to roughly the same size (about 1 inch / 2.5 cm) so they roast at the same rate.
Feta is salty, so use unsalted or lightly salted additions and taste before adding any extra salt at the end.

1
Heat the ovenOven 425°F / 220°C
- Position racks in the upper and lower thirds of the oven and preheat to 425°F (220°C).
- Line two large rimmed baking sheets with parchment paper.
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Ready when: Oven reads 425°F (220°C)
Tip: A fully preheated oven gives you charred edges instead of steamed vegetables.
2
Coat the vegetables
- In a very large bowl, whisk 3 tablespoons harissa, 3 tablespoons olive oil, ½ teaspoon salt and the cumin into a thick paste.
- Add the red and yellow peppers, zucchini and red onion.
- Toss with your hands for about 1 minute until every piece is evenly coated in red.
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Ready when: No dry patches of vegetable are visible and the paste coats everything evenly
Tip: If the harissa is very thick, add 1 teaspoon water to loosen it so it spreads.
3
Roast the vegetablesOven 425°F / 220°C
- Divide the vegetables between the two pans and spread them in a single layer with space between pieces.
- Roast at 425°F (220°C) for 30 to 35 minutes, swapping pan positions and stirring once at the 15-minute mark.
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Ready when: Peppers are soft and blistered, onion edges are dark brown, and zucchini is tender with browned edges
Tip: Crowded pans steam the vegetables. Use two pans even if one seems big enough.
4
Boil the pasta
- While the vegetables roast, bring 4 quarts (4 liters) of water to a boil in a large pot over high heat.
- Add 1 tablespoon salt and the fusilli.
- Cook, stirring occasionally, for 1 minute less than the package directions, usually 9 to 10 minutes.
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Ready when: Pasta is tender with a slight firm bite in the center
Tip: Pasta firms up as it cools, so don't overcook it. Taste a piece a minute before the package time.
5
Cool the pasta
- Drain the pasta in a colander and rinse briefly under cold running water for about 30 seconds to stop the cooking.
- Shake well, then spread on a clean baking sheet or leave in the colander for 5 minutes to steam off.
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Ready when: Pasta is cool to the touch and no longer dripping
Tip: Wet pasta dilutes the dressing, so drain it thoroughly.
6
Make the dressing
- In a small bowl or jar, combine the lemon zest, ¼ cup (60 ml) lemon juice, 1 tablespoon harissa, ¼ cup (60 ml) olive oil, garlic, honey and black pepper.
- Whisk or shake for 30 seconds until smooth and emulsified.
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Ready when: Dressing looks uniformly orange-red and slightly thickened
Tip: Taste on a piece of pasta, not alone. It should seem a little too bright, since the pasta will mellow it.
7
Cool the vegetables
- Remove the pans from the oven and let the vegetables cool on the pans for 15 minutes.
- Scrape any browned bits and harissa oil from the parchment into the bowl later with the vegetables.
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Ready when: Vegetables are warm or room temperature, not hot
Tip: Tossing hot vegetables with feta and herbs turns the cheese greasy and dulls the herbs.
8
Toss the salad
- Place the cooled pasta in a large bowl.
- Add the roasted vegetables with any juices from the pans and pour over the dressing.
- Toss gently with a large spoon for about 1 minute until the pasta is evenly coated and streaked with red.
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Ready when: Pasta is evenly coated and no dressing pools at the bottom of the bowl
Tip: Fold gently so the zucchini doesn't break apart.
9
Add the finishing touches
- Fold in the parsley, mint and olives if using, and two-thirds of the feta.
- Taste and adjust with a pinch of salt, a squeeze of lemon or a little more harissa.
- Top with the remaining feta.
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Ready when: Salad tastes bright, savory and pleasantly spicy, with feta distributed throughout
Tip: Salt carefully, since feta and olives already add plenty.
10
Rest and serve
- Let the salad sit for 15 minutes at room temperature so the pasta absorbs the dressing, then serve.
- For a cold salad, cover and chill for 1 hour, then toss again and add a drizzle of olive oil if the pasta looks dry.
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Ready when: Pasta looks glossy and tastes seasoned all the way through

Good to know

Tips

Roast until the edges are properly dark. The caramelized bits carry most of the flavor.
Season the pasta water generously, since the pasta is the base of the dish and is eaten cold.
Hold back some feta and herbs to scatter on top so the salad looks fresh when served.
If making ahead, refresh with a squeeze of lemon and a drizzle of oil, because pasta absorbs dressing as it sits.

Make ahead

"Roast the vegetables and make the dressing up to 2 days ahead and refrigerate separately. Cook the pasta up to 1 day ahead, toss with 1 teaspoon olive oil and refrigerate. Combine, add herbs and feta, and serve within 2 hours of assembling for the best texture."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days; bring to room temperature for 20 minutes and toss with a splash of olive oil and lemon juice before serving. Freezer: not recommended because the pasta and zucchini turn soft and watery."

Substitutions

dried fusilli → Rotini, penne or farfalle. Use any short pasta with ridges or twists to hold the dressing. For gluten-free, use a corn-rice pasta and cook it just to al dente.
feta cheese → Goat cheese or ricotta salata. Crumble goat cheese in small dollops, or use ricotta salata for a firmer, salty bite.
harissa paste → Chili paste mixed with smoked paprika. Mix 2 tablespoons tomato paste, 1 tablespoon sriracha or chili paste, 1 teaspoon smoked paprika and ½ teaspoon ground caraway for each 3 tablespoons harissa. Add up to 1 tablespoon more oil.
zucchini → Eggplant or cherry tomatoes. Use 1 lb (450 g) of 1-inch eggplant cubes, or whole cherry tomatoes that roast in about 20 minutes.