Easy and quick Vegan Pasta Salad recipe that takes less than 20 minutes to be ready. It's made of simple ingredients which make it healthy, colorful and tasty.
Cook the pasta in salted water according to the package instructions then drain.
Preheat the oven to 400°F (200°C).
Cube the green and yellow peppers and the eggplant, halve the cherry tomatoes and chop the onions into quarters.
Toss the veggies with olive oil to coat and season with salt and pepper.
Arrange the veggies in a single layer on a roasting pan.
Place the roasting pan on the middle rack of a preheated oven for about 15 minutes flipping halfway through until roasted and tender.
Toss the cooked pasta with roasted veggies and the Avocado Cilantro Dressing. Serve at room temperature or cold, and enjoy!
Notes
Roasting the vegetables is a vital step in this recipe because this is what gives this salad its irresistible taste!
Store leftovers in the fridge in an airtight container and consume within 24 hours if the dressing has been added to the salad. If the dressing has not been added to the rest of ingredients, the salad can be stored in the fridge for up to 3 days.
This pasta salad can have many variations. You can add your favorite shape and type of pasta. And you can substitute, omit or add other veggies according to your preference. A few suggestions for roasted veggies are included here: