Roasted Veggie Pasta Salad with Creamy Cilantro Dressing

• porções: Serves 3
• tempo total: 22 minutes

Ingredientes

3 cups dry pasta

1 large zucchini, sliced into 1/4-inch thick half moons

1 small red bell pepper, cut into about 1-inch pieces

1/2 medium red onion, cut into 3/4-inch squares

Drizzle of olive oil for roasting, or lemon juice for oil-free

Salt and freshly ground black pepper to taste

1/2 pint grape or cherry tomatoes, halved

2 cloves garlic, minced

2 cups chopped kale

1/4 cup kalamata olives (optional)

For the dressing:

3/4 cup raw cashews, soaked overnight or cover with boiling water and soak for 1 hour

1/2 cup fresh cilantro leaves

1/4 large avocado

1 large clove garlic

1/2 teaspoon garlic powder

1/4 onion powder

1 tsp fresh lime juice, plus more to taste

1/2 cup water

Salt and freshly ground black pepper

Instruções

Preheat oven to 425°F.

Cook the pasta according to packet directions. Set aside.

Transfer the zucchini, bell pepper, and onion to a large bowl. Drizzle with olive oil. Add salt and black pepper. Toss to coat. Transfer to a large rimmed baking sheet in a single layer. Roast for 10 minutes.

While the vegetables are roasting, drain the cashews. Add them to a high speed blender with the cilantro, avocado, garlic, garlic powder, onion powder, fresh lime juice, and water. Blend until smooth. Add more lime juice to taste. Season with salt and black pepper.

Remove the vegetables from the oven and add the tomatoes, and garlic. Toss to combine. Roast for another 10 minutes.

Transfer the kale to a small bowl and toss with olive oil, salt and black pepper. Remove the vegetables from the oven and add the kale. Cook for 2 minutes more, or until the kale is wilted. Stir to combine.

Mix the pasta, roasted vegetables, and the desired amount of cilantro cashew dressing.