CLASSIC PASTA SALAD

• servings: SERVES 4
• total time: TOTAL TIME: 30 minutes

Ingredients

ROASTED VEGETABLES

1 medium eggplant, trimmed and chopped (about

2 cups)

1 medium zucchini, chopped (about 1¼ cups)

1 medium yellow squash, chopped (about 1¼ cups)

1 medium head fennel, trimmed and chopped (about 1¼ cups)

2 large red bell peppers, chopped (about 2 cups)

3 tablespoons extra-virgin olive oil

1 tablespoon Italian seasoning

1 teaspoon paprika

½ teaspoon sea salt

DRESSING

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice (from 2 lemons)

2 tablespoons vegan mayonnaise

1 tablespoon agave nectar

½ tablespoon yellow English or Dijon mustard

½ tablespoon dried basil

½ teaspoon dried oregano

½ tablespoon dried parsley

½/ teaspoon sea salt

¼ teaspoon freshly ground black pepper

PASTA SALAD

1 cup brown rice penne pasta

Extra-virgin olive oil

¼ cup finely chopped oil-packed sun-dried tomatoes

¼ cup finely chopped pitted black olives

¼ cup chopped fresh parsley leaves

Directions

ROAST THE VEGETABLES: Preheat the oven to 425°F. Line two baking sheets with parchment paper.

In a large bowl, toss together the eggplant, zucchini, squash, fennel, bell pepper, olive oil, Italian seasoning, paprika, and salt and toss to coat. Spread the vegetables over the prepared baking sheets in an even layer and bake until soft and just beginning to caramelize, about 15 minutes. Set aside.

MEANWHILE, MAKE THE DRESSING: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, mayonnaise, agave, mustard, basil, oregano, parsley, salt, and pepper. Seal the jar and shake well to combine.

ASSEMBLE THE PASTA SALAD: In a medium saucepan, cook the pasta according to package directions. Do not rinse the cooked pasta with cold water, just toss it with a little olive oil to prevent sticking and set aside to cool slightly.

In a large serving bowl, toss together the roasted vegetables, cooked pasta, sun-dried tomatoes, olives, and parsley. Add the dressing and toss once more to coat. Serve immediately or refrigerate for 40 minutes before serving.

Leftover salad can be stored in a sealed container in the refrigerator for up to 3 days.

NOTE Feel free to toss in any combination of vegetables that you like or that you need to clean out of the veggie drawer!