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    Our sauces are made with the highest vitamin and antioxidant fruits and vegetables we could find.

    Farmers' Market Vegetable and Pasta Salad

    Pasta salads are so refreshing in the summertime!  This recipe uses oven-roasted vegetables, but grilling them would be great, too.  For oven roasting, chop all the vegetables into 1-inch pieces for even roasting.  Grilled vegetables should be chopped after they come off the grill.  Feel free to switch up the vegetables - especially if you want to grill them.  (Can broccoli be grilled?  Something to try!)  Squash is abundant right now, and so delicious, but red and green peppers or eggplant would be great, too.  The beauty of using Veggie Soiree in the dressing is that it enhances any vegetable you choose.  The dressing comes together quickly in a blender but can also be whisked by hand.  Banza pasta gives an extra boost of protein and fiber and is gluten-free.  We used rotini, so all those grooves capture the delicious dressing, but any shaped pasta will do.  

    Preparation Time: 20 minutes

    Cooking Time: 20 minutes

    Serves: 4 adults


    Roasted Vegetables

    • 12 oz. yellow squash (1 large), chopped
    • 12 oz. zucchini (1 large), chopped
    • 8 oz. mushrooms, chopped
    • 8 oz. broccoli, cut into florets
    • Red onion (1 medium), chopped
    • ¼ cup olive oil
    • salt and pepper to taste
    • 4 oz. Banza rotini shaped pasta


    • ½ cup Veggie Soiree
    • 1 clove of garlic (chopped if using a blender, minced if whisking)
    • 3 Tbsp olive oil
    • 2 Tbsp red wine vinegar
    • salt and pepper to taste


    1. Preheat the oven to 425 degrees and bring a pot of water to a boil for the pasta.
    2. Combine the chopped vegetables, olive oil, salt and pepper and spread evenly on a baking sheet.  Bake in the preheated oven for 10 to 12 minutes.  Let cool.
    3. While the vegetables are roasting, cook the pasta according to package directions.  It should be al dente so that it keeps its shape when tossed with the roasted vegetables and dressing.  Drain the pasta and let cool.
    4. Combine the dressing ingredients in a blender and blend until smooth, or in a bowl and whisk until well combined.
    5. Combine the vegetables, pasta and dressing in a large bowl.  Toss well and serve.


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