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Sesame Pasta Salad

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 small eggplant unpeeled
  • 1 large sweet potato, peeled and cut in 1/4 inch slices
  • 4 oz portobello or cremini mushrooms, cut in 1/4 slices
  • 2 red bell peppers, cut in 1 inch strips
  • 8 oz thin spaghetti, cooked and cooled to room temperature
  • 1/4 cup sliced green onion, include tops
  • 3 T finely chopped parsley
  • Sesame Vinaigrette
  • 2 tsp toasted sesame seeds
  • Sesame Vinaigrette
  • 2 T soy sauce
  • 1 1/2 T dark sesame oil
  • 1 T balsamic
  • 1 T water
  • 2 tsp sugar
  • 1 clove garlic, minced

Details

Servings 4

Preparation

Step 1

1. Line jelly roll pan with aluminum foil, spray and preheat oven to 425 degrees.

2. Cut eggplant into 1/2 inch thick slices and cut slices into 1/2 inch strips. Arrange eggplant, sweet potato, mushrooms, bell peppers on pan. Bake 20-25 minutes. Cool to room temperature.

3. Combine vegetable mixture, spaghetti, green onions, and parsely in bowl. Drizzle with vinaigrette and toss. Season to taste with s/p. Sprinkle with sesame seeds

For dressing:
Combine all ingredients in small jar with tight fitting lid; refrigerate until serving time. Shake well before using.

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