Roasted Vegetable Pasta Salad
Ingredients
The vegetables
-
1
red bell pepper, sliced and seeds removed
-
8
ounces
brussels sprouts, sliced in half
-
½
red onion, sliced
The dressing
-
3
tablespoons
extra virgin olive oil (divided)
-
2
tablespoons
red wine vinegar
-
2
tablespoons
tahini (raw, if possible)
-
1
clove
garlic, minced
-
1
teaspoon
dried basil
-
½
teaspoon
fine sea salt
-
freshly ground black pepper to taste
The pasta and chickpeas
-
8
ounces
fusili pasta (brown rice pasta for gluten-free)
-
1 ½
cups
cooked chickpeas (or 1 15-oz. can, rinsed and drained)
Instructions
- Preheat the oven to 400ºF.
- Toss the bell pepper, brussels sprouts, and red onion in 1 tablespoon of olive oil, season with salt and pepper, and arrange on a baking sheet.
- Roast the vegetables in the oven for about 25 to 30 minutes until tender.
- While the vegetables roast, bring a saucepan of water to a boil and cook the pasta according to package directions.
- Prepare the dressing by combining the vinegar, remaining olive oil, tahini, garlic, basil, salt, and black pepper in a bowl.
- Once the pasta is cooked, drain it and remove the roasted vegetables from the oven.
- In a large bowl, combine the roasted vegetables, pasta, dressing, and chickpeas, and toss everything together.
- Serve warm or refrigerate for later.
Nutrition Facts (estimated)
Servings
4
Calories
428
Total fat
17g
Total carbohydrates
54g
Total protein
14g
Sodium
481mg
Cholesterol
0mg
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