Tasty Vegan – Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

7

Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

Ingredients
  • 1 medium eggplant (or 1/2 large), cut into 3/4 inch cubes
  • 2 medium zucchini, quartered lengthwise and cut into 3/4 inch pieces
  • 1 medium red onion, coarsely chopped
  • 1 head garlic
  • 1 red or yellow bell pepper, sliced
  • 8 ounces mushrooms, quartered
  • 8 ounces grape tomatoes
  • 16 ounces spiral pasta (whole wheat or gluten-free)
  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained
  • 1/4 cup kalamata olives, pitted and sliced (optional)
  • 2 cups fresh basil leaves, lightly packed
  • 2 tablespoons chopped walnuts, optional
  • 1 tablespoon nutritional yeast, optional
  • 3/4 cup fat-free vinaigrette such as Fat-Free Balsamic-Raisin Vinaigrette
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 425F. Arrange eggplant and zucchini on a non-stick baking sheet in a single layer and sprinkle the chopped onion over them. Sprinkle with salt and pepper. Put the head of garlic in a corner of the baking sheet, and place in the oven. Stir after 15 minutes and add the bell pepper, mushrooms, and tomatoes. Cook until mushrooms have softened and tomatoes are beginning to collapse, about 10 more minutes. Remove from oven, reserve the head of garlic, and place the other vegetables in a very large serving bowl. (If your oven is small, see the Notes below.)
  2. While the vegetables are cooking, cook the pasta according to package directions. Drain and add pasta to vegetables, along with chickpeas and olives, if desired.
  3. Make the dressing: Place the basil in a food processor. Squeeze out 4-6 cloves of roasted garlic (or however many you like) and add it to the food processor, along with walnuts and nutritional yeast, if you’re using them. Pulse 6-8 times to chop the walnuts. Add the vinaigrette and process until smooth. Add dressing to pasta and vegetables, stir well, and season to taste with salt and pepper. Serve at warm, at room temperature, or chilled.

Credit: Fat Free Vegan

Advertisements

7 comments on “Tasty Vegan – Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

  1. piratepatty says:

    This sounds delicious! Thanks for the vegan recipes!

  2. kerdishastlouis says:

    Yummy looks so good ❤️❤️

  3. notegarden says:

    This looks delicious! I’d definitely try this recipe. Thank you for sharing the recipe!

  4. Dear friend!

    I came across that interesting stuff and I guess it’s something really crazy, just take a look http://thus.homeownerdiaries.com

    lostinraine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s