Sundried Tomato Pasta Salad

Pasta and Vegetables

• 160g (1 2/3 cups)

  Pea pasta (uncooked)

  Alternative: Any pasta you like. I like pasta with some protein! It works really well here.
• 160g (1 eggplant)

  Eggplant / Aubergine

• 200g (3/4 zucchini)

  Zucchini

• 250g (3 red bell peppers)

  Red bell peppers

• 100g (1 3/4 cups)

  Sun-dried tomatoes

  • Note: If you want to reduce oil, look for dried sundried tomatoes.
• 100g (4 handfuls of spinach)

  Spinach

• 100g (5 handfuls of rocket)

  Rocket (arugula)

• 100g (1 1/4 cups)

  Mixed greens

• 120g

  Fresh Cheeze

  Go to recipe

  Alternative: Plant-based feta cheese or crumbled tofu

Dressing

• 50g (1/3 avocado)

  Avocado

• 160g (2/3 cup)

  Soy yoghurt

• 1 clove

  Garlic

• 1 pinch

  Chili flakes

  To taste
• Dash of pepper

  To taste
• 30mL (2 tablespoons)

  Water, as needed to adjust consistency

  To taste

Toppings

• 6 leaves

  Fresh basil

• 4 stems

  Spring onions

Prep

1. 1

   If you are using sundried tomatoes that are dry rather than in oil, soak them in water for at least 15 minutes. Drain once the time has elapsed.

1. 2

   Chop sundried tomatoes in thin strips.

1. 3

   If you are using soy milk ricotta, you can make that ahead of time. If you are using crumbled tofu, mix some lemon juice and a dash of nutritional yeast and salt in it to give it some tang and flacour.

Roasting the vegetables

1. 4

   Set your oven to the broil setting, at whatever temperature your oven recommends. Mine has just one option.

1. 5

   Wash the eggplants, zucchini, and red peppers. Peel the eggplant. I usually love vegetable skin, but after roasting, I find the eggplant skin sometimes gets a sharp texture that sticks in the throat. So I peel it off here.

1. 6

   Cut the peppers in half. Slice the zucchini and eggplant lengthways in about 1cm slices (3/8 inch) or a bit thinner.

1. 7

   On a baking tray, spread out the vegetables. I don't find it's necessary to coat with anything. Just as they are.

1. 8

   Broil for about 10-15 minutes on the top rack in your oven. The time will depend on the oven. The zucchinis might take a bit longer. I don't feel they need flipping but you can do that. They should be slightly charred and tender. Keep an eye on them!! They can go from ray to burnt pretty quickly!

Cooking the pasta

1. 9

   Cook pasta according to package instructions until it has your preferred texture. Drain and rinse under cold water. Hot pasta will keep cooking, and will make the greens soggy. The cold water stops the cooking process and cools the pasta down.

Making the dressing

1. 10

   Blend together the avocado, plant-based yoghurt, garlic, chili flakes, and black pepper until smooth.

1. 11

   Add a splash of water if needed to reach a creamy but pourable consistency.

Assembling the salad

1. 12

   In a large mixing bowl or individual plates, combine the greens, roasted vegetables, and sundried tomatoes.

Finishing touches

1. 13

   Add the crumbled tofu, plant-based feta, or soy milk ricotta.

1. 14

   Drizzle with the creamy delicious dressing. Note: Due to the sundried tomatoes and possibly feta, this recipe does not have added salt. But if you feel it needs it, add it to the dressing.

1. 15

   Top with fresh basil, green onions, and a spoonful of sunshine.

1. 16

   Enjoy!!!