Today is November 23, 2024 / /

Kosher Nexus
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Roasted Veggie Pasta Salad

Ingredients

  • 2 cups cooked spiral pasta drained and rinsed
  • 1 medium zucchini courgette sliced about 1/4-inch thick
  • 1 medium yellow summer squash sliced about 1/4-inch thick
  • 1 medium red bell pepper cut in 1-inch squares
  • 1 baby eggplant aubergine sliced in 1/4-inch slices
  • 2-3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Lemon Poppy Dressing

Instructions

  • Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
  • For oven roasting, line a large baking sheet with parchment.
  • In a large bowl, toss the vegetables with the olive oil.
  • If using a grill, place vegetables in a single layer and grill for about 10 minutes, turning the veggies half way through the cook time.
  • If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown.
  • Toss the roasted vegetables and pasta to combine.
  • Add the dressing and toss to coat.
  • Serve either at room temperature or chill for about 1 hour to serve cold.
  • Store leftover salad in the refrigerator.

Ingredients For Dressing

  • 1/2 cup frozen lemonade concentrate thawed–EU/UK readers see NOTES

  • 1 tsp dijon mustard
  • 2/3 cup vegetable oil DO NOT USE EVOO!!!
  • 1 tbsp poppy seeds

Instructions

  • Use the cup that comes with your immersion blender
  • Place lemonade concentrate and mustard in the cup.
  • Pulse with immersion blender to combine.
  • Add the vegetable oil and process with immersion blender at highest speed, lifting the blender to make sure all the liquid is moving around. It’ll take about 60 seconds for this mixture to emulsify.
  • Pulse in poppy seeds.
  • Refrigerate until ready to use.
  • If you don’t have an immersion blender but have a regular blender, follow the recipe EXCEPT don’t add oil all at once. With the blender running, add the oil in a slow, steady stream.

Notes