This vinegar-based gluten free pasta salad with roasted or grilled veggies and goat cheese is great served warm, room temperature or straight from the fridge!
If using oven to roast, preheat to 425º. If using grill, preheat.
Chop all veggies and discard seeds from red bell pepper. Place onto two sheet pans (to avoid overcrowding) and drizzle well with olive oil. Season with salt and pepper.
Place veggies into oven to roast for 20-25 minutes, or grill until softened and charred.
Meanwhile, bring a pot of water to a boil on the stovetop over high heat (water will come to a boil faster with lid on!). Once boiling, add a tbsp. kosher salt to the water, then add pasta and cook as directed. Drain and rinse with cold water to stop cooking.
In a small bowl or measuring cup, whisk together ingredients for the vinaigrette and drizzle in oil to emulsify.
In your serving bowl, place in roasted veggies and all of dressing. Let marinate for 10 minutes.
Finish salad by adding cool pasta, goat cheese and fresh basil! Serve room temperature or cool :)
Keyword chickpea pasta, fire roasted, gluten free, grilled, salad, vegetable