Roasted Vegetable & Pasta Salad with Sun-Dried Tomato Dressing
Mediterranean Pasta Salad Featuring Roasted Eggplant, Zucchini, and Bell Peppers Tossed with an Intensely Rich Sun-Dried Tomato and Balsamic Pesto
This treasured roasted vegetable pasta salad combines sweet charred bell peppers, savory zucchini, and tender eggplant with a tangy sun-dried tomato dressing.
The secret is tossing the hot, freshly boiled pasta directly into the sun-dried tomato pesto emulsion so the steaming noodles act like a sponge, drawing the rich flavors right to the core. Enjoy the recipe!
Recipe
- Roast Vegetables: Spread cubed eggplant, zucchini, red bell pepper, and yellow bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper (or chili flakes), and roast at 200°C (390°F) for 20–25 minutes until tender and charred.
- Whisk Pesto Dressing: In a large mixing bowl, whisk together sun-dried tomato pesto, extra-virgin olive oil, balsamic vinegar, salt, and black pepper until thick and glossy.
- Boil Pasta: Cook short pasta (or gluten-free buckwheat pasta) in salted boiling water until al dente, then drain thoroughly.
- Marry, Chill & Serve: Immediately dump the steaming hot pasta into the sun-dried tomato dressing along with the roasted vegetables and sliced sun-dried tomatoes. Toss well, cool to room temperature, stir in torn basil, chill for at least 2 hours, and garnish with toasted pine nuts and shaved Parmesan!
💡 Chef Notes & Tips
- Avoiding Greasy Eggplant: Eggplants act like sponges, so avoid pouring excess oil directly on them to prevent them from becoming heavy and greasy while baking.
- Vegan Adaptation: Use a vegan-certified sun-dried tomato pesto (without cheese or milk solids) and substitute the shaved Parmesan with nutritional yeast or toasted hemp seeds.
