Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

Name: Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette
Ingredients: 1 medium eggplant (or 1/2 large), cut into 3/4 inch cubes; 2 medium zucchini, quartered lengthwise and cut into 3/4 inch pieces; 1 medium red onion, coarsely chopped; 1 head garlic; 1 red or yellow bell pepper, sliced; 8 ounces mushrooms, quartered; 8 ounces grape tomatoes; 16 ounces spiral pasta (whole wheat or gluten-free); 1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained; 1/4 cup kalamata olives, pitted and sliced (optional); 2 cups fresh basil leaves, lightly packed; 2 tablespoons chopped walnuts, optional; 1 tablespoon nutritional yeast, optional; 3/4 cup fat-free vinaigrette such as Fat-Free Balsamic-Raisin Vinaigrette; Salt and freshly ground black pepper, to taste

Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette was pinched from <a href="http://blog.fatfreevegan.com/2013/08/warm-pasta-salad-with-roasted-vegetables-and-pesto-vinaigrette.html" target="_blank">blog.fatfreevegan.com.</a>

"Use any balsamic vinegrette or Italian dressing that you like; even if if comes from a bottle it will be instantly transformed by the addition of fresh basil and roasted garlic...."

INGREDIENTS

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1 medium eggplant (or 1/2 large), cut into 3/4 inch cubes

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2 medium zucchini, quartered lengthwise and cut into 3/4 inch pieces

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1 medium red onion, coarsely chopped

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1 head garlic

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1 red or yellow bell pepper, sliced

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8 ounces mushrooms, quartered

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8 ounces grape tomatoes

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16 ounces spiral pasta (whole wheat or gluten-free)

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1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained

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1/4 cup kalamata olives, pitted and sliced (optional)

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2 cups fresh basil leaves, lightly packed

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2 tablespoons chopped walnuts, optional

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1 tablespoon nutritional yeast, optional

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3/4 cup fat-free vinaigrette such as Fat-Free Balsamic-Raisin Vinaigrette

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Salt and freshly ground black pepper, to taste

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