Baked Vegan Pasta Salad
(with balsamic dressing)
1kg butternut pumpkin
1 red capsicum (bell pepper)
1 canned bean & peas mix
200g baby spinach
coriander or parsley (optional)
3 tbs balsamic vinegar
½ cup olive oil
1 tbs honey
½ tbs salt
A dash of pepper
(suit dressing amount to taste)
Preheat oven to 250°C. Line baking tray with baking paper. Place pumpkin in a single layer on a tray. Spray with oil and turn to coat. Roast pumpkin for 15 minutes. Top pumpkin with zucchini and capsicum. Roast all together for 20-30 minutes more sprinkling with olive oil until golden and tender. Set aside to cool to room temperature.
In a pot, boil water and cook pasta until tender. Rinse with tap water and drain.
Open canned peas and beans. Drain.
Combine all the dressing ingredients.
In a large bowl, pour dressing lightly and combine all ingredients starting with pasta, then peas and beans, baked veggies, and baby spinach. Serve.