
Veggie Pasta Salad

Veggies:
- 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
Dressing:
- 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)
Salad:
- 16 oz. fusilli pasta (or pasta of your choice)
- green onion diced
- pepperoncini peppers (optional)
- vegan Parmesan (optional)
Directions:
- 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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