Vegan Pasta Salad with Roasted Vegetables and Lemon Vinaigrette

Ingredients

• about 450 g Pasta (rotini or penne)
• 1 large Zucchini
• 1 medium Eggplant
• 1 large Red Bell Pepper
• 1 medium Red Onion
• 1 pint Cherry Tomatoes
• 4 tbsp Olive Oil
• 3 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 large zucchini, 1 medium eggplant, 1 large red bell pepper, and 1 medium red onion into 2.54 cm bite-sized pieces. Cut the 1 pint cherry tomatoes in half.
2. 2In a large bowl, combine the cut 1 large zucchini, 1 medium eggplant, 1 large red bell pepper, 1 medium red onion, and halved 1 pint cherry tomatoes. Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender when pierced with a fork and have slightly browned edges.
4. 4While the vegetables are roasting, fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the about 450 g of pasta (rotini or penne) to the boiling water and cook for 8 to 12 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the cooked pasta well using a colander.
5. 5Rinse the drained about 450 g of pasta under cold running water until it is completely cool to the touch. This stops the cooking process and prevents the pasta from sticking together. Set the cooled pasta aside.
6. 6In a separate large bowl, whisk together the 3 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of dried oregano. Add the remaining 2 tablespoons of olive oil to this mixture and whisk until well combined.
7. 7Add the cooled about 450 g of pasta and the roasted vegetables to the large bowl with the lemon vinaigrette. Toss everything gently to combine, ensuring the pasta and vegetables are well coated with the dressing. Serve the pasta salad chilled or at room temperature.

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