Marinated Vegetable Pasta Salad
 
 
Makes 6-8 servings
Ingredients
Dressing:
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons sugar
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried chili flakes
Remaining ingredients:
  • 2 yellow zucchini, halved lengthwise and then cut crosswise into ½"-thick pieces
  • 1 green zucchini, halved lengthwise and then cut crosswise into ½"-thick pieces
  • 1 Italian eggplant, cut into 1" pieces
  • 1 red bell pepper, cut into 1" pieces
  • 1 red onion, cut into ½"-thick wedges
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 14 oz. can artichoke hearts in water, drained and halved
  • 12 ounces casarecce or other short pasta
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. Preheat oven to 480 degrees. Divide zucchini, eggplant, bell pepper, onion and garlic between two large baking sheets. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly on baking sheets.
  2. Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes or until vegetables are caramelized and fork tender. Transfer vegetables to a large bowl. Add artichoke hearts and half of the dressing and toss to combine. Let marinate for at least 30 minutes and up to 3 hours, stirring occasionally.
  3. Cook pasta according to package directions until al dente. Drain and transfer to bowl with marinated vegetables. Add remaining dressing and toss gently to combine. Serve immediately, at room temperature or cold.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/marinated-vegetable-pasta-salad/