Vegan & Gluten Free Warm Summer-Inspired Pasta Salad in a Creamy Lemon Garlic Vinaigrette
It was such a gorgeous day out today and the warm weather was a pleasant reminder that summer is quickly approaching. This put me in the mood for something hearty but on the lighter side for dinner.
-1 pound of gluten free penne, cooked
-1 pound of butternut squash, peeled and cut into 1/2” cubes
-10 asparagus spears, chopped into 1/2” pieces
-1 medium yellow squash, chopped into 1/2” pieces
-2 medium heirloom tomatoes, chopped into 1/2” cubes
-1 1/2 tsp salt
-3/4 tsp freshly ground black pepper
-1/4 tsp crushed red pepper flakes
-2 cloves of garlic, minced
-2 T fresh Italian parsley, finely chopped
-1 T olive oil
For the vinaigrette:
-3/4 cup olive oil
-juice of 1 lemon
-1 clove garlic
-1/2 tsp salt
-1/2 tsp onion powder
-1/8 tsp crushed red pepper flakes
Preheat oven to 425. Lightly grease a baking sheet with nonstick spray.
In a bowl, combine butternut squash, asparagus, and yellow squash along with salt, pepper, red pepper, garlic, parsley, and olive oil. Toss until all veggies are evenly coated.
Roast in the oven for about 15- 20 minutes, stirring half-way through, until all veggies are golden brown and tender.
Make your vinaigrette by blending all vinaigrette ingredients in a blender until it turns light and creamy.
Add the vinaigrette to a large mixing bowl. To that, in go the roasted veggies and heirloom tomatoes, as well as your cooked pasta. Toss everything together until vinaigrette and veggies are running throughout your pasta.