Roasted Vegetable Pasta Salad

This recipe for Roasted Vegetable Pasta Salad with Creamy Cilantro Dressing is a delicious, easy vegan dinner that all the family will enjoy. For more information on how to build a balanced vegan salad, click here.

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Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad


Description

This recipe for Roasted Vegetable Pasta Salad with Creamy Cilantro Dressing is a delicious, easy vegan dinner that all the family will enjoy. Oil-free option.


Ingredients

Scale
  • 3 cups dry pasta
  • 1 large zucchini, sliced into ¼-inch-thick half moons
  • 1 small red bell pepper, cut into 1-inch pieces
  • ½ medium red onion, cut into ¾-inch squares
  • Drizzle of olive oil, for roasting ((for oil-free, substitute for balsamic vinegar or lemon juice))
  • Salt and freshly ground black pepper to taste
  • ½ pint grape or cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 cups chopped kale
  • ¼ cup kalamata olives, halved (optional)

For the dressing:

  • ¾ cup raw cashews, soaked overnight, or cover with boiling water and soak for 1 hour before
  • ½ cup fresh cilantro leaves
  • ¼ large avocado
  • 1 large clove garlic
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon fresh lime juice, plus more to taste
  • ½ cup water
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 425°F (220ºC).
  2. Cook the pasta according to the directions on the packet. Set aside.
  3. Roast Vegetables: Transfer the zucchini, bell pepper, and onion to a large bowl. Drizzle with olive oil. Sprinkle with salt and black pepper. Toss to coat. Transfer the tossed vegetables onto a large, rimmed baking sheet in a single layer. Roast for 10 minutes.
  4. Dressing: While the vegetables are roasting, make the dressing. 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.
  5. Add Tomatoes: Remove the vegetables from the oven and add the tomatoes, and garlic and toss. Roast for another 10 minutes.
  6. Add Kale: 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 just wilted. Stir to combine.
  7. Combine: Mix the pasta, roasted vegetables, olives, and the desired amount of cilantro cashew dressing in a medium bowl.

Notes

Find more of Nisha’s recipes on her website, Cooking for Peanuts.

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Roasted Vegetable Pasta Salad

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