Roasted vegetables & Pasta Salad w/ Sun-dried Tomato Dressing
This is easily one of my most treasured recipes. I have been making this roasted vegetable pasta salad for my family for over 20 years now and it never gets old. Pasta, roasted peppers, zucchini, and eggplant tossed in deliciously tangy sun-dried tomato pesto and balsamic dressing. Enjoy the recipe!
1 zucchini, cut into 1cm cubes
1 large eggplant, cut into 1cm cubes
1 large red pepper, cut into 2cm cubes
1 large yellow pepper, cut into 2cm cubes
1/3 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper or red chili flakes
1-2 tablespoons EV olive oil
180g bottled sun-dried tomato pesto
1/4 cup balsamic vinegar
1/3 cup EV olive oil
1/2 teaspoon sea-salt
1/2 teaspoon freshly cracked black pepper
500g pasta of your choice or GF buckwheat pasta
4 sun-dried tomatoes, sliced
Handful Italian basil leaves
shaved Parmesan, for garnish
1/4 cup pine nuts, for garnish
Preheat your oven to 180˚C. Place all vegetables on a large baking tray. Sprinkle salt, and pepper. Add oil and mix well. Spread the vegetables evenly on the tray and bake for 40 minutes until peppers are slightly charred. Set aside.
Using a whisk, mix all the sauce ingredients in a large mixing bowl. Set aside.
Bring a large saucepan of water to a boil. Add a tablespoon of salt, stir well, and add pasta. Stir, and boil for 8-10 minutes until cooked. Add cooked pasta into sauce, along with roasted vegetables and sun-dried tomatoes. Bring the salad to room temperature. Finally add basil, toss to combine and refrigerate for a few hours. Garnish with shaved parmesan and toasted pine nuts before serving.