Roasted vegetables & Pasta Salad w/ Sun-dried Tomato Dressing

-Serves 4
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This is easily one of  my most treasured pasta recipes. I have been making this roasted vegetable pasta salad for my family for over 20 years now and it never gets old. Sweet, roasted peppers, zucchini, and eggplant tossed in deliciously tangy sun-dried tomato pesto and balsamic dressing - this colorful dish is great served at room temperature, and even better served chilled the next day. Enjoy the recipe!

Ingredients for Roasted Vegetables & Pasta Salad

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

​Sauce ingredients:
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

Recipe
Preheat your oven to 200˚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 20-25 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.
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