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. Oil-free option.
Servings: 3 people
Calories: 562kcal
Ingredients
- 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*
- Salt and freshly ground black pepper to taste
- ½ pint grape tomatoes or cherry, halved
- 2 garlic cloves minced
- 2 cups chopped kale
- ¼ cup kalamata olives halved (optional)
For the dressing:
- ¾ cup cashews raw, soaked overnight*
- 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
- Preheat the oven to 425°F.
- Cook the pasta according to the directions on the packet. Set aside.
- 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.
- 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.
- Add Tomatoes: Remove the vegetables from the oven and add the tomatoes, and garlic and toss. Roast for another 10 minutes.
- 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.
- Combine: Mix the pasta, roasted vegetables, olives, and the desired amount of cilantro cashew dressing in a medium bowl.
Notes
- Soak cashews: Soak overnight, or use the quick soak method. For quick soak: cover with boiling water and soak for 15 minutes before using. If you own a high speed blender, this step is optional.
- For oil-free: Substitute for balsamic vinegar or lemon juice
- Substitute the veggies with what you have on hand. Broccoli, cauliflower, red onion, and Brussels sprouts work well. Use the same quantities listed in the recipe.
Nutrition
Calories: 562kcal | Carbohydrates: 72g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 224mg | Potassium: 1219mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6086IU | Vitamin C: 128mg | Calcium: 141mg | Iron: 5mg