Roasted Grape Brie Pasta Salad (Printable Page)
# What You Need:
→ Pasta
01 -
250 g shell or rotini pasta
02 -
Salt, for pasta water
→ Roasted Grapes
03 -
2 cups seedless red or black grapes, halved
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1 tbsp olive oil
05 -
Pinch of salt
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Freshly ground black pepper, to taste
→ Cheese
07 -
150 g brie cheese, rind removed and cut into 1 cm cubes (or camembert)
→ Walnuts
08 -
1/2 cup walnut halves
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1 tbsp honey
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1/2 tbsp unsalted butter
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Pinch of salt
→ Honey Vinaigrette
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2 tbsp extra-virgin olive oil
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1 tbsp white wine vinegar (or apple cider vinegar)
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1 tsp Dijon mustard
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1 tbsp honey
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Salt and pepper, to taste
→ Garnish
17 -
2 tbsp fresh parsley, finely chopped (optional)
# How to Make It:
01 -
Preheat oven to 200°C (400°F).
02 -
Toss grape halves with 1 tbsp olive oil, a pinch of salt, and freshly ground black pepper. Spread on a parchment-lined baking sheet and roast for 15–18 minutes, until grapes are soft and slightly caramelized. Let cool.
03 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly under cool water.
04 -
In a small skillet over medium heat, melt butter. Add walnut halves and toast for 2 minutes. Drizzle with honey and a pinch of salt, stirring for 2–3 minutes until glossy and sticky. Transfer to parchment paper to cool, then roughly chop.
05 -
Whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper to make the vinaigrette.
06 -
In a large mixing bowl, combine cooked pasta, roasted grapes, brie cubes, and candied walnuts. Drizzle with vinaigrette and gently toss to coat.
07 -
Garnish with chopped parsley, if desired. Serve at room temperature.
# Helpful Tips:
01 -
Substitute camembert for brie cheese if preferred.
02 -
Add baby arugula for extra freshness.
03 -
For a lighter version, use toasted (not candied) walnuts.
04 -
Excellent paired with a crisp Sauvignon Blanc or dry Riesling.