Make: Roasted Veggie & Pasta Salad

The dressing one this recipe alone is worth the work! But in all honesty, this meals comes together pretty quickly. It’s the perfect way to use up veggies that you already have in the fridge or try some new ones.

I’ve included some modifications below for you to take this meal to the next level.

Here’s What You Need (serves 1-2 people)

  • 1/2 eggplant
  • 1 zucchini (green or yellow)
  • 1/2 a red pepper
  • 1/2 a red onion
  • 2 cups of gluten free pasta
  • A few handfuls of spinach or arugla
  • Freshly chopped basil

Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp each of dried oregano, parsley and basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp vegan or regular mayo
  • 1 tbsp maple syrup, honey or agave

Vegetable Marinade

  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp each of dried oregano, parsley, basil and salt

Instructions:

  1. Preheat your oven to 425 degrees
  2. Bring a pot of water to boil, salt generously
  3. Chop your vegetables into 1 inch pieces
  4. Add vegetable to a bowl with all vegetable marinade ingredients
  5. Toss well to coat
  6. On a greased or parchment paper lined sheet pan. roast the vegetables for 20 minutes or until nicely browned and cooked through
  7. Once your water is boiling, cook pasta according to instructions, drain and rinse with cold water, store in fridge as you make the rest of the recipe
  8. Combine dressing ingredients in a jar and shake well or whisk
  9. Make your bowl – add pasta, vegetables, a few handfuls of spinach or arugula, toss with as much of the dressing as you want, finish with freshly chopped basil

Video Link to recipe on Instagram: https://www.instagram.com/reel/CguFwuADSEu/?igshid=YmMyMTA2M2Y=

Modifications

  • Any vegetables would really work with this recipe – brocoli, sweet potatoes etc. these were just the ones that I liked
  • I’ll probably add some protein to the dish next time I make it – grilled chicken or salmon bites would be great
  • the dressing will probably last about 2-3 days in the fridge if you don’t use it all, I also feel like it could be a great sub for ceaser dressing

Let me know if you try this recipe!

xo, MJ

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