This Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing Is bursting with yummy flavor! And it's Vegan, making it the perfect Meatless Monday option.
- 8 ounces dry pasta spirals
- 1 head cauliflower
- 1 teaspoon minced fresh garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can chickpeas (garbanzo beans) drained and rinsed
- 1 6 ounce jar marinated , quartered artichoke hearts
- 1/2 cup roasted red peppers, diced
- 1/2 cup julienned sun-dried tomatoes (marinated in oil)
- 5-6 large fresh basil leaves chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 1 teaspoon grain mustard
- 1 tablespoon honey
- 4-5 cloves roasted garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground tummeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
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Preheat oven to 400 degrees F.
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Cook the pasta according to package directions in boiling salted water. Drain, rinse under cold water and then toss with a bit of oil to prevent from sticking together. Place into a large bowl and set aside.
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Cut up the cauliflower, toss with oil, minced garlic and seasoning and roast in the oven until tender crisp. About 15-20 minutes @ 400 degrees F. Then set aside to cool
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Drain and rinse the chickpeas (Garbanzo Beans) and add to the bowl with the pasta.
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Add the cooled cauliflower, quartered artichoke hearts, sun-dried tomatoes, diced roasted red peppers and the chopped fresh basil
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In a blender, add all of the dressing ingredients and blend until smooth and creamy
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Pour the dressing into the salad and toss gently until all the ingredients are evenly coated.Taste and season with more salt and pepper to your desired taste.
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Enjoy!