Vegan Italian Pasta Salad with Roasted Vegetables and Olives

Follow our step-by-step guide on how to make Vegan Italian Pasta Salad with Roasted Vegetables and Olives.

1. Step 1

   Bring a large pot of lightly salted water to a boil. Add the fusilli pasta and cook, stirring occasionally, until al dente, about 12 minutes. Drain the pasta and drizzle with 1 to 2 teaspoons of extra-virgin olive oil to prevent sticking. Set aside to cool.

2. Step 2

   In a mini food processor, combine the pitted Kalamata olives, Italian parsley, capers, red pepper flakes, half of the minced garlic, red wine vinegar, and 1 teaspoon of extra-virgin olive oil. Blend until you achieve a rough, runny paste. Set the dressing aside.

3. Step 3

   Heat 1 tablespoon of extra-virgin olive oil in a nonstick skillet over medium heat. Add the eggplant and sauté until tender and browned, about 8 to 10 minutes. Remove the eggplant with a slotted spoon and place it on paper towels to drain excess oil.

4. Step 4

   In the same skillet, add the remaining extra-virgin olive oil and sauté the zucchini until browned, about 8 to 10 minutes. Remove the zucchini and drain on paper towels.

5. Step 5

   Next, add the bell pepper, onion, and the remaining minced garlic to the skillet. Cook until softened, about 3 to 5 minutes. Add the cherry tomatoes and cook until they begin to blister.

6. Step 6

   Return the sautéed eggplant and zucchini to the skillet, mixing everything together. Remove from heat and transfer the vegetable mixture to a large bowl. Allow it to cool to room temperature.

7. Step 7

   Once the vegetables are cool, add the cooked pasta and the prepared dressing to the bowl. Toss everything together until well coated. If needed, drizzle with more olive oil. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.