Vegan pasta salad

This pasta salad is perfect for vegans and vegetarians.

The Ultimate Vegan Pasta Salad
Prep Time: 20 minutes | Cook Time: 10 minutes | Makes: 8 servings

Ingredients
1 cup (250 mL) diced red peppers
2 zucchinis, halved and sliced
1 cup (250 mL) cherry tomatoes
2 Japanese eggplants, halved and sliced
¼ cup (60 mL) Italpasta Extra Virgin Olive Oil
Salt and pepper
1 box (340 grams) Italpasta Gluten Free Penne Rigate
½ cup (125 mL) chopped parsley
¼ cup (60 mL) chopped basil
1 tbsp (15 mL) Italpasta White Wine Vinegar
1 garlic clove
3 tbsp (45 mL) toasted walnuts
Pinch chili flakes

Instructions
Preheat a grill over medium high heat. Toss red pepper, zucchini, cherry tomatoes, and eggplant with 1 tablespoon olive oil, and salt and pepper in a grill basket. Arrange basket on the grill and cook until charred and softened, about 15 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 6-8 minutes.

While the pasta cooks, purée parsley, basil, white wine vinegar, garlic, walnuts, chili flakes and season with salt and pepper. With the motor running drizzle in remaining olive oil.

In a large bowl toss together cooked pasta, grilled vegetables and pesto dressing, serve warm or room temperature.

 Italpasta is a Gold sponsor of Gluten Free Garage.