Vegan Pasta Salad With Roasted Vegetables
Vegan pasta salad with roasted vegetables. This is a quick and easy cold pasta salad.
Servings: 4 - 6
Equipment
- Dutch oven/ pot
Ingredients
- 6 cup dried pasta
- 1 tbsp salt
Roasted Vegetables
- 1 zucchini
- 1 summer squash (yellow zucchini)
- 1 medium onion
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp mixed dried herb
Salad dressing
- ½ cup olive oil
- ¼ cup red wine vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- ½ tsp oregano (dried)
- ½ tsp basil leaves (dried)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a pot or Dutch oven boil water adding salt to it.
- Add pasta and boil till its cooked tender.
- Overcook slightly (not mushy) as it will harden a bit when cooled.
- When cooked, strain out from water and run it under normal water.
- Drizzle a tbsp olive oil and mix well so that it won't start sticking.
Make Roasted Vegetables
- Preheat oven at 400 F (200C).
- Chop zucchini and summer squash into bite sized pieces.
- Slice onions and chop other vegetables (if any) you are adding to the pasta salad.
- Season with salt, pepper, garlic powder and drizzle olive oil on it.
- Now bake for 10 minutes flipping in between.
- Once vegetables are roasted, add it to the bowl of pasta.
- Give it a nice stir.
Prepare the salad dressing
- In a mixing jar, add olive oil and other ingredients mentioned above in ingredients list under dressings.
- Mix it well. Dressing is ready for further use.
Mixing roasted vegetables & pasta
- In a large mixing bowl, add pasta, roasted vegetables.
- Now drizzle the prepared salad dressing.
- Mix them all gently.
Notes
- Mix the veggies to the pasta when it's still warm.