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Angel Hair Roasted Veggie Salad


You know those times you can’t decide if you should serve another starch or a salad? Well, I have the answer for you — serve this. You have the starch and salad together in one, and now everyone will be happy.

When the Middle East meets Asia, magic is made. The nuttiness of the tahini and umami of the soy complement each other perfectly.


Prepare the Angel Hair Roasted Veggie Salad

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and set aside.
2. Combine zucchini, yellow squash, mushrooms, oil, salt, and pepper in a large bowl. Toss well and place in a single layer onto prepared baking sheet. Bake for 45 minutes or until slightly brown. Remove and allow to cool slightly.
3. Place the cooked pasta into a serving bowl and toss with half the dressing. Top with cooked vegetables and crispy fried onions. Drizzle with the remaining dressing and serve.

Notes: Vegetables can be made three days in advance and stored in an airtight container in the fridge.

Prepare the Soy-Tahini Dressing

1. Place all ingredients except water in a food processor. Blend on low, slowly adding the water. (For a thicker consistency, add less water. It also depends on what brand tahini you’re using.)
2. Once smooth, raise the processor to high speed and blend for an additional minute.
3. Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.

Tips: I always double dressing recipes and store the extra in a squeeze bottle in the fridge. Then, when I want to put together a quick salad for a meal, or just an easy lunch, I use whatever veggies I have on hand, top them with the dressing, and voilà! Easy as 1-2-3.