CLASSIC PASTA SALAD

Sometimes an occasion calls for a hearty but fresh pasta salad – BBQs, picnics, Tuesdays. Whenever the mood strikes, I whip up a bowl of this recipe, which is chock-full of veges, fresh herbs and zippy sun-dried tomatoes and olives. It’s also my go-to dish to bring with me whenever I travel because it only gets more delicious as all the ingredients love up on one another, and I know I’ll have something tasty to eat on the plane while feeling like I’m getting some of the good stuff in, too.

Serves: 4

ROASTED VEGETABLES

1 medium eggplant, trimmed and chopped

1 medium courgette, chopped

1 medium yellow squash, chopped

1 medium head fennel, trimmed and chopped 2 large red capsicum, chopped

3 tablespoons extra-virgin olive oil

1 tablespoon Italian seasoning

1 teaspoon paprika

½ teaspoon sea salt

DRESSING

60ml extra-virgin olive oil

60ml fresh lemon juice (from 2 lemons)

2 tablespoons vegan mayonnaise

1 tablespoon agave nectar

½ tablespoon yellow English or Dijon mustard

½ tablespoon dried basil

½ teaspoon dried oregano

½ tablespoon dried parsley

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

PASTA SALAD

100g brown rice penne pasta

Extra-virgin olive oil

30g finely chopped oil-packed sun-dried tomatoes

25g finely chopped stoned black olives

5g chopped fresh parsley leaves

Roast the vegetables:

Preheat the oven to 220°C/200°C fan. Line two baking trays with parchment paper.

In a large bowl, toss together the eggplant, courgette, squash, fennel, red capsicum, olive oil, Italian seasoning, paprika and salt and toss to coat. Spread the vegetables over the prepared baking trays in an even layer and bake until soft and just beginning to caramelise, about 15 minutes. Set aside.

Meanwhile, make the dressing:

In a jar with a tight-fitting lid, combine the olive oil, lemon juice, mayonnaise, agave, mustard, basil, oregano, parsley, salt and pepper. Seal the jar and shake well to combine.

Assemble the pasta salad:

In a medium saucepan, cook the pasta according to package directions. Do not rinse the cooked pasta with cold water, just toss it with a little olive oil to prevent sticking and set aside to cool slightly.

In a large serving bowl, toss together the roasted vegetables, cooked pasta, sun-dried tomatoes, olives and parsley. Add the dressing and toss once more to coat. Serve immediately or refrigerate for 40 minutes before serving.

Leftover salad can be stored in a sealed container in the refrigerator for up to 3 days.

Note: Feel free to toss in any combination of vegetables that you like or that you need to clean out of the vege drawer!

JoyFull:Cook Effortlessly, Eat Freely, Live Radiantly by Radhi Devlukia-Shetty is published by HarperCollins, out now.