A different approach to pasta salad, this one is bursting with summer garden flavors – roasted eggplant, roasted zucchini, cherry tomatoes and basil make this the perfect dish for summer dinners or potlucks.

Eggplant Pasta Salad Recipe

Prep Time: 5 minutes | Servings: 2 - 4

INGREDIENTS

2 eggplants, cut into ½ cubes and roasted
2 zucchini, cut into ½ cubes and roasted
1 yellow squash, cut into cubes and roasted
1 red onion, chopped
1 lb jovial gluten free pasta
2 pints cherry tomatoes
Basil for garnish

Lemon Tahini Vinaigrette

½ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp water
2 cloves garlic
1 handful fresh basil
1 tsp sea salt
1 tsp raw honey

INSTRUCTIONS

1. Prepare your eggplant, zucchini and yellow squash by chopping into large cubes. Preheat your oven to 400 degrees and place your eggplant and zucchini on a baking sheet. Drizzle with olive oil and place in the oven to roast for 20-30 minutes. Remove when finished.

2. Meanwhile, boil your pot of water for pasta. Cook the pasta according to the package and set aside.

3. In a blender, prepare your dressing by adding all of the ingredients and blending. Separately, chop extra basil for garnish.

4. Now, combine all your ingredients. In a large bowl, add the pasta, roasted veggies, chopped red onion, basil and the dressing. Toss to combine, add salt to taste and enjoy!

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