Pasta salad with roasted vegetables

Ingredients 

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 salt
1/2 teaspoon freshly cracked black pepper
1-2 tablespoons Alce Nero Olive oil, for drizzling

​Sauce ingredients:
350g Alce Nero sun-dried tomato pesto 
1/4 cup Alce Nero balsamic vinegar 
1/2 cup Alce Nero EV olive oil
1/2 teaspoon salt 
1/2 teaspoon freshly cracked black pepper 
(Alce Nero products are available at all major supermarkets and on www.healthygourmet.sg)

500g Alce Nero organic fusilli 
8-10 sun-dried tomatoes, sliced 
Handful basil leaves 
1/2 cup grated Parmesan 
1/4 cup pine nuts, for garnish

---

Recipe

Preheat your oven to 180C. 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 salt and pasta. Stir, and boil for 8-10 minutes until cooked. Add cooked pasta into dressing, along with roasted vegetables and sun-dried tomatoes. Bring the salad to room temperature. Finally add basil, grated parmesan, toss to combine and refrigerate for a few hours. Garnish with toasted pine nuts before serving.