Recipe: Roasted Veggie Pasta Salad (Vegan, Gluten-Free)
A healthy and flavorful pasta salad for any occasion! Summer is finally here and now is the time to take advantage of the fresh, in-season vegetables. My favorite roasted vegetable medley includes zucchini, squash, peppers, and onions, but feel free to sub based on availability and your preference. I used Banza Pasta which is a chickpea based pasta that is gluten free, vegan, high protein, and high fiber. This brand has become a favorite of mine to recreate all pasta dishes that are nutritious, delicious and filling. They offer a variety of pasta styles, but I had Wheels in the cabinet and thought that would make it interesting!
1 box Banza Pasta (I used wheels! I love their varieties)
1 large yellow squash, sliced
1 large zucchini squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup grape tomatoes, halved
1 can olives, halved
1 small red onion, diced
2 tbsp. Avocado Oil
2 tbsp. Italian Vinaigrette
*Add to taste
1.) Preheat oven to 400F.
2.) Slice and dice the vegetables. Toss them with avocado oil, fresh ground pepper, sea salt, garlic powder, and onion powder to taste. Roast for about 15 minutes, until the vegetables are cooked to your desire.
3.) Cook the pasta following directions on the box, then drain, rinse, and cool.
4.) Add the cooked pasta, roasted veggies, olives, and vinaigrette to a large bowl and mix together. Garnish with any additional dressings, nuts, or cheeses you wish. Can be served at room temperature or chilled. Enjoy! :)