Ingredients:

Pasta Salad:

2 medium zucchini
1 medium red onion
1 head garlic
1 red or yellow bell pepper
8 ounces grape tomatoes
16 ounces spiral pasta (we like lentil-quinoa pasta)
1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained
1 can Kalamata olives, pitted and sliced 

 

Pesto:

2 C fresh basil leaves, lightly packed
2 T chopped walnuts
1 T nutritional yeast
1/2 C balsamic vinegar
1/2 C water
1/4 C raisins
1 t oregano
1 T lemon juice
2 t Chia seeds
1 t white miso or salt to taste

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Directions:

Preheat oven to 425F. 

 

Quarter the zucchini lengthwise and cut into 3/4 inch pieces. Chop the onion. 

 

Arrange the zucchini on a non-stick baking sheet in a single layer and sprinkle the chopped onion over them. Sprinkle with salt and pepper. Slice the head off the garlic, and put the head of garlic in a corner of the baking sheet, and place in the oven. 

 

Get the pasta cooking.

 

Stir the veggies after 15 minutes and add the chopped bell pepper and tomatoes. Cook until tomatoes are beginning to collapse, about 15-20 more minutes. 

 

Remove from oven, reserve the head of garlic, and place the other vegetables in a very large serving bowl. 

While the vegetables are cooking, add the pesto ingredients to a high-powered blender and pulse until smooth. When veggies are done, squeeze out the roasted garlic and pulse into pesto until smooth.

 

Drain and add pasta to vegetables, along with chickpeas and olives.

Add dressing to pasta and vegetables, stir well, and season to taste with salt and pepper. Serve warm, at room temperature, or chilled.