Veggie Pasta Salad


- 5 cloves garlic, whole and peeled

- 1 cup grape tomatoes, halved

- 1 yellow squash cut into bite sized pieces

- 1 zucchini cut into bite sized pieces

- 1 red bell pepper cut into bite sized pieces

- avocado oil (or other substitute)

- salt and pepper

- oregano


- 1/2 cup oil of your choice

- 1/4 cup red wine vinegar

- 1-2 cloves garlic, minced

- 1/2 lemon, juiced

- 1 tsp oregano

- pepper to taste

- red pepper flakes (optional)


- 16 oz. fusilli pasta (or pasta of your choice)

- green onion diced

- pepperoncini peppers (optional)

- vegan Parmesan (optional)


- preheat oven to 350 F and line baking sheet with parchment paper

- spread veggies and drizzle with oil, salt, pepper, and oregano

- bake for 20-25 minutes or until veggies are tender

- while veggies are baking, cook pasta according to directions on package

- prepare dressing by combining all ingredients and whisking until combined

- cover and place in fridge until ready to use

- once the veggies are cool, add them to a large bowl with the drained pasta

- place in fridge for at least an hour

- add dressing and other toppings when ready to serve

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