- 1 pound thin asparagus, ends trimmed, stalks and tips cut into 2-inch lengths
- 4 carrots, peeled, cut into 3/4-inch slices
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch chunks
- 1 yellow bell pepper, stemmed, seeded, and cut into 2-inch chunks
- 3 tablespoons O Organics Extra Virgin Olive Oil
- 2 teaspoons Produce Stand Fresh Thyme leaves
- Kosher Salt
- Freshly ground pepper
- 1 pound O Organics Whole Wheat Fusilli
- 2 tablespoons O Organics Balsamic Vinegar
- 4 ounces crumbled goat cheese
- Preheat oven to 400 degrees F. Spread vegetables evenly in a single layer on a rimmed baking sheet. Drizzle with 3 tbsp. olive oil and thyme. Add salt and pepper to taste.
- Roast vegetables in the center of oven, stirring once, until tender when pierced and edges begin to caramelize, 25 to 30 minutes. Let stand until cool, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook fusilli as directed on package. Drain and rinse under cold water until pasta is cool to touch. Drain well.
- Transfer pasta to a large bowl; scrape vegetables and pan juices on top. Drizzle with vinegar and additional oil, if desired. Sprinkle with goat cheese; gently mix salad until well blended. Add salt and pepper to taste. Serve at room temperature or cover and chill up to 2 days.