Something pretty amazing happens when you roast vegetables. I love roasting garlic, asparagus, potatoes and peppers. This was my first time roasting broccoli, and I’m a huge fan. The sweetness you get from the caramelization is a great flavor booster in this Pasta Salad with Roasted Broccoli from Everyday Food Magazine. Another one of the “light” editions from January/February 2006. If you are looking for a healthier pasta salad that’s not drowning in an oily dressing, this recipe is for you. A warning to friends and family. If you invite us to a cookout this spring and summer, I will be toting along this pasta salad. It’s fresh, bright and amazing. I made a few alterations to the recipe. I have quite a lot of pine nuts in the freezer, so I swapped out the walnuts for them. And instead of using jarred roasted peppers, I roasted my own. I needed some for another recipe for our Valentine’s Day dinner. Greg requested one of our favorite Everyday Food meals, Orecchiette with Sausage and Roasted Peppers.