Balsamic Roasted Vegetable Gluten-Free Pasta Salad
Fresh summer vegetables are roasted oil-free with balsamic for this gluten-free pasta salad. Don’t be fooled by the simple recipe! This dish has delicious flavors. Make this for a satisfying vegan side dish or enjoy for a plant-based lunch.
Keyword: chickpea pasta, cooking for a crowd, gluten-free, healthy, high carb, low fat, oil-free, pasta, picnic, plant-based, protein, Roasted, salad, summer, vegetables, veggies, wfpb, whole foods diet
Servings: 2
Calories: 70kcal
Ingredients
1globe eggplantcut into large, bite-sized pieces
1zucchinicut into large, bite-sized pieces
4clovesgarlicminced
2tablespoonsbalsamic vinegar
2teaspoonsdried oregano
Salt and pepperto taste
1cupcherry tomatoes
1 ½cupsabout 3 servings, 6 oz Chickpea Alphabet Pasta (or other small-shaped pasta)
½cupkalamata oliveschopped
Instructions
To make the Balsamic Roasted Vegetable Gluten-Free Pasta Salad: Preheat oven to 425F.
In a medium baking dish, combine the eggplant, zucchini, garlic, balsamic vinegar, oregano, salt, and pepper. Roast for 20 minutes, stirring halfway through. After 20 minutes, add the cherry tomatoes. Roast another 20 minutes, stirring halfway through.
While the vegetables roast, cook the pasta. Bring a large pot of water to a boil. Cook according to package directions, about 7-8 minutes, until still “al dente”. When the pasta is done, drain well.
When the vegetables are done roasting, combine with the cooked pasta and kalamata olives. Stir to combine. Taste to adjust seasoning. Enjoy!