A delicious veggie-forward pasta salad. Made here, it is gluten free and vegan.

Salad

Fresh corn on the cob (3 ears) (use frozen if not available)
Grape seed oil
Salt & Pepper
2-3 Zucchini
1 Sweet onion,
2 Red bell peppers
2-3 Yellow squash
1 bunch broccoli, cut into florets
Gluten free noodles (Bow Tie, Penne or Elbows are good options)
4 Tbs fresh parsley, chopped
8 or 9 basil leaves, torn
6 grape tomatoes, halved (small container)
Optional: Vegan smoked mozzarella cheese*

Dressing

4 to 5 cloves of roasted garlic, chopped finely
½ cup balsamic vinegar
½ cup olive oil
½ cup of mayonnaise or vegan mayonnaise
2 t Dijon mustard
2t honey or maple syrup
1 t garlic powder
1 t salt
Several grinds of pepper to taste

Instructions

Preheat oven to 450 degrees.
Rub whole corn cob with grape seed oil, salt and pepper. Roast in the oven on a cookie sheet, turning a few times until there is a char on the outside. Remove from oven and cool slightly. Cut corn off the cobb. Set aside.
Cut zucchini, onion, pepper and squash into cubes of similar size for even cooking. Toss in oil, salt and pepper, and roast on one cookie sheet, turning every 10-15 minutes. Test when you see char, but you want the veggies al dente.
Blanch broccoli florets in boiling water for 1 minute until it turns bright green, then transfer to cold water. Drain. Drizzle with oil and toss with salt and pepper.
Put all roasted veggies and broccoli in one bowl. Drizzle with olive oil and toss together. Taste for seasoning and add salt or pepper if needed.

Cook pasta according to directions on box and drain.**

While cooking the vegetables and pasta make the dressing.
Combine all dressing ingredients in a mason jar with lid. Shake well.

In a large bowl add the pasta, half the veggies and parsley, toss together.
Add dressing to taste, starting with ½ cup and tossing each time until desired flavor.
Top with remaining veggies, then add basil, tomatoes and cheese if using.
This salad is best served at room temperature, allowing the flavor to develop as the noodles soak in the dressing.

*Other cheeses that would work include goat cheese or parmesan cheese.

**Tips for gluten free pasta:

• Gluten free noodles are starchier than wheat noodles which creates a foam make sure you use a bigger pot than normal and only fill 2/3 with water
• Salt the water
• Do not over cook
• Drain immediately and add a little olive oil to prevent sticking