2tablespoonsVegan Mayonnaiseoptional, but it helps round out all the flavors
Instructions
Bring a large pot of water to a boil and preheat oven to 175 degrees celsius. When water is boiling, add a liberal amount of salt to it and pour dry pasta in to cook.
Whilst pasta is cooking, toss Sweet Potato with 1 tablespoon of Olive Oil, Salt and Pepper. Scatter on a parchment lined baking sheet and pop into the oven to roast for 15-20 minutes or till tender.
In a large pan, heat 1 tablespoon Olive Oil and add minced Garlic, Broccoli, Zucchini, Red Pepper and Yellow Pepper to the pan. Season with a liberal amount of Salt and Pepper. Cook veggies for 8-10 minutes, or until tender. Before turning the heat off, add sliced Red Onion to the pan and cook for a minute.
Turn heat off and transfer Veggies into a large mixing bowl.
Once the pasta is al dente, drain and add to the veggie filled mixing bowl.
Add halved Cherry Tomatoes to pasta, along with your cooked Sweet Potato. Mix to combine.
To prepare dressing, combine all ingredients in a jar, cover with a lid and shake well. Pour dressing onto pasta salad and stir well. Add Vegan Mayonnaise to the pasta salad and stir to incorporate.
Check for seasoning and alter accordingly. This recipe can take quite a bit of seasoning so don't be shy. Serve warm, room temperature or even cold!