Pasta salad with roasted sweet potato and marinated veg

(serves 8-10)

A great pasta salad to make for big groups using mostly marinated vegetables from the deli and roasted sweet potato and onion to add a bit of natural sweetness. This is also vegan as we were trying to accomodate someone on team at mission, but nobody noticed until we told them! 

Prep time: 20 minutes
Cooking time: 40 minutes

Ingredients
1.5 kg sweet potato
2 Spanish onion
120 g sundried tomato strips
100 g olives, marinated and pitted
750 g fusilli
250 g baby spinach
olive oil
salt and pepper

Dressing
30 mL lime juice
2.5 tsp brown sugar
125 mL olive oil
3 tsp sumac

Method
1. Preheat the oven to 180˚C.
2. Cut the sweet potato into 1cm squares and cut the Spanish onion into wedges. Toss in olive oil, salt and pepper. Roast the sweet potato and onion for 40 minutes, turning at 20 minutes. Remove the Spanish onion when soft and browned on the edges.
3. Cook the pasta in salted boiling water for 8-10 minutes until al dente. 
4. Drain and place in a large salad bowl. Toss the pasta with olives, sun-dried tomato (including the oil) and spinach. Add in the sweet potato and onion.
5. Combine the dressing ingredients, then toss through the pasta. 

Pasta salad served with potato gratin