I am not a huge fan of traditional pasta salads, mostly because I hate mayo and most pasta salads are shamelessly doused in said condiment. This pasta salad is quite the opposite of a traditional pasta salad, it’s hearty and filling but definitely not heavy. This is one of the few pasta dishes that make you feel good about yourself, even after the second helping (trust me, you’ll want that second bowl). Make this for a mid-week lunch or for your next potluck. It’s dairy free, and can be made with gluten-free pasta options.

Serves 4-5

Ingredients

1 large eggplant chopped

1 medium onion sliced

3 roma tomatoes chopped

2 portobello mushrooms chopped

3 cloves of garlic chopped

4 tbsp basil pesto (I use the one from Trader Joes)

1 tsp dijon mustard

1 can of chickpeas

2 cups uncooked penne pasta

1 tsp garlic power

1/2 tsp red pepper flakes

1 tsp black pepper

1 tsp salt

2 tbsp extra virgin olive oil

1/2 a lemon

Directions

1. Preheat oven to 450 degrees
2. In a large bowl, toss the vegetables and garlic with all the spices, dijon mustard and pesto
3. Line a sheet pan with wax paper, or foil  and lay the seasoned vegetables on top, dizzle with olive oil and bake for 30-35 mins. Make sure your vegetables are well roasted before removing from the oven
4. In a sauce pan, boil pasta until it’s perfectly al-dente
5. After your pasta is ready, remove 1/4  cup of pasta water and set aside
6. Drain the pasta and rinse with cold water
7. Drain the chickpeas and rinse with water
8. Return the pasta to the sauce pan, add the chickpeas, the roasted vegetables, and the pasta water, drizzle with olive oil, squeeze the lemon, toss and serve.

Tip: I always reserve a little bit of the pasta water and add it to my sauce, it’s a great way to thicken it!

Bon appetite!