Roasted Veggie Pasta Salad with Creamy Cilantro Dressing
Ingredients
- 3 cups dry pasta
- 1 large zucchini, sliced into 1/4-inch thick half moons
- 1 small red bell pepper, cut into about 1-inch pieces
- 1/2 medium red onion, cut into 3/4-inch squares
- Drizzle of olive oil for roasting, or lemon juice for oil-free
- Salt and freshly ground black pepper to taste
- 1/2 pint grape or cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 cups chopped kale
- 1/4 cup kalamata olives (optional)
Dressing
- 3/4 cup raw cashews, soaked overnight or cover with boiling water and soak for 1 hour
- 1/2 cup fresh cilantro leaves
- 1/4 large avocado
- 1 large clove garlic
- 1/2 teaspoon garlic powder
- 1/4 onion powder
- 1 tsp fresh lime juice, plus more to taste
- 1/2 cup water
- Salt and freshly ground black pepper
Preparation
Preheat oven to 425°F.
Cook the pasta according to packet directions and set aside.
Transfer the zucchini, bell pepper, and onion to a large bowl, drizzle with olive oil, add salt and black pepper, and toss to coat, then transfer to a large rimmed baking sheet in a single layer and roast for 10 minutes.
While the vegetables are roasting, drain the cashews, add them to a high speed blender with the cilantro, avocado, garlic, garlic powder, onion powder, fresh lime juice, and water, blend until smooth, add more lime juice to taste, and season with salt and black pepper.
Remove the vegetables from the oven, add the tomatoes and garlic, toss to combine, and roast for another 10 minutes.
Transfer the kale to a small bowl and toss with olive oil, salt, and black pepper, then remove the vegetables from the oven, add the kale, and cook for 2 minutes more or until the kale is wilted, and stir to combine.
Mix the pasta, roasted vegetables, and the desired amount of cilantro cashew dressing.
