Roasted vegetable & chickpea pasta salad

Cooking Salads Roasted vegetable & chickpea pasta salad

This recipe is brought to you by the Taste team and Heinz.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 190C (170C fan forced), line a large baking tray with baking paper. Place capsicum, eggplant and zucchini on prepared tray, drizzle vegetables with 1 tablespoon of the olive oil. Roast for 15 minutes. Add tomatoes and chickpeas to tray, return to oven for a further 10 minutes, or until vegetables are tender.
  2. Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente. Rinse briefly under cold running water. Drain well.
  3. Place the pasta, roasted vegetables and chickpeas, parsley and chives in a large bowl. Whisk together the remaining olive oil, lemon juice, garlic and sugar. Add to salad and gently toss to combine. Season with salt and pepper. Serve topped with crumbled goats cheese.

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1 large red capsicum, seeded, cut into 1.5cm dice
1 small eggplant , trimmed, cut into 1.5cm dice
1 large zucchini, trimmed, cut into 1.5cm dice
2 tbs extra virgin olive oil
250g cherry tomatoes, halved
400g tin chickpeas, rinsed, drained
340g Heinz Gluten Free Penne
1/4 cup flat-leaf parsley leaves, chopped
2 tbs chopped fresh chives
1 tbs lemon juice
1 garlic clove, crushed
Pinch of caster sugar
80g goat's cheese, crumbled

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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