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.
Preheat oven to 400 degrees F.
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.
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
Drain and rinse the chickpeas (Garbanzo Beans) and add to the bowl with the pasta.
Add the cooled cauliflower, quartered artichoke hearts, sun-dried tomatoes, diced roasted red peppers and the chopped fresh basil
In a blender, add all of the dressing ingredients and blend until smooth and creamy
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.