Roast Veggie Pasta Salad with Rocket Basil Pesto

Serves 4

Time 30 minutes

Ingredients

For the Salad

2 cups pasta (penne or fusilli)

1 medium eggplant, diced

1 red capsicum, diced

1 zucchini, sliced

1 cup cherry tomatoes, halved

2 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and black pepper, to taste

¼ cup crumbled feta cheese, for garnish 

2 tbsp toasted pine nuts or sunflower seeds, for garnish

For the Rocket Basil Pesto

1 cup fresh basil leaves

1 cup baby rocket 

⅓ cup toasted walnuts or almonds

2 tbsp hemp seeds or sunflower seeds

2 tbsp toasted pine nuts

2 cloves garlic, chopped

½ cup extra virgin olive oil

Juice of 1 lemon (optional)

Salt and black pepper to taste

2 tbsp grated Parmesan cheese (or nutritional yeast), plus extra for garnish

Method

Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

Preheat the oven to 200°C (390°F) and line a baking sheet with baking paper.

Place the diced eggplant, red capsicum, zucchini, and cherry tomatoes on the baking sheet. Drizzle with 2 tbsp of olive oil, sprinkle with oregano, salt, and black pepper. Toss to coat.

Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized. Let them cool slightly.

Meanwhile, prepare the pesto. In a food processor, combine the basil, rocket, toasted walnuts or almonds, hemp seeds or sunflower seeds, pine nuts, garlic, lemon juice if using, and Parmesan or nutritional yeast. Pulse until finely chopped. With the motor running, slowly add the olive oil until a smooth pesto forms. Season with salt and black pepper to taste.

To assemble, combine the cooked pasta, roasted vegetables, and half of the rocket basil pesto in a large mixing bowl. Toss to coat evenly. Top with crumbled feta cheese, toasted pine nuts or sunflower seeds for added crunch.

Serve the pasta salad warm or at room temperature with additional pesto drizzled on top or served on the side.