My BEST EVER! I am totally obsessed with this salad! You will be too. It’s a great way to use up veggies from the fridge, since you can combine this with almost anything! try broccoli, cauliflower, sweet potatoes, whatever you want or have the cravings for! It’s absolutely delicious and the perfect packed lunch.
Pasta salad with roasted vegetables
My BEST EVER! I am totally obsessed with this salad! You will be too. It's a great way to use up veggies from the fridge, since you can combine this with almost anything! try broccoli, cauliflower, sweet potatoes, whatever you want or have the cravings for! It's absolutely delicious and the perfect packed lunch.
Ingredients
- 2 eggplants cut into cubes
- 2 green zucchini sliced
- 1 sweet red pepper in pieces
- 1 large onion sliced
- 1 large tomato sliced
- 1 whole head of garlic
- 1/3 cup olive oil
- 250 grams “fussili” pasta
- 1 cube of vegetable broth
- 3 Tbsp of roasted pine nuts
- 2 tbs black olives pitted
- Mint leaves for garnish
For the dressing:
- ¼ cup olive oil
- 2 Tbsp tahini raw
- 3 Tbsp lemon juice
- 1 Tbsp honey
- 2 Tbsp water
- 1 sprig of mint leaves only
- ½ tsp black pepper
- ½ tsp salt
Instructions
- In a large baking pan, place the eggplants, zucchini, bell pepper, onion and tomato. Using a sharp knife, cut off about ¼ of the whole garlic to expose the cloves. Place the garlic in the middle of the pan, between the vegetables. Drizzle olive oil all over and sprinkle with salt and pepper. Transfer to the oven and roast the vegetables at 200°C, fan oven, for 60 minutes, stirring twice.
- Boil the pasta in plenty of salted water with a vegetable cube, according to the time indicated on the package. Drain and rinse with cold water to stop the boiling.
- Remove the vegetables from the oven and, using tongs, remove the garlic into a separate bowl. Add the pasta to the pan and mix.
- In a small blender, remove the roasted garlic cloves from the garlic, pressing with your fingers. Add all the remaining ingredients for the dressing to the blender. Grind on high speed until combined.
- Pour the dressing over the pasta and vegetables in the baking dish. Stir and add the olives and pine nuts. Stir again and serve the salad sprinkled with fresh mint leaves.
