Source: dLife

A refreshing chilled summer pasta salad with plenty of fresh vegetables and a tangy sesame/vinegar dressing.

Servings

1 whole eggplant
1 cup sliced carrots , steamed until crisp-tender
1 cup sliced summer squash , steamed until crisp-tender (yellow)
1 cup fresh broccoli florets , steamed until crisp-tender
1 medium red bell peppers , sliced
0.25 cup fresh chopped green onion , onions and tops sliced
8 oz Pasta, spaghetti, enriched, cooked , room temperature (thin)
2 tsp toasted sesame seeds

Sesame Dressing
2 tbsp low sodium soy sauce
2 tbsp sesame oil
1 tsp hot chili oil (optional)
1 tbsp balsamic vinegar (or red wine vinegar)
1.5 tbsp sugar
1 medium garlic cloves , minced
1 tbsp chopped parsley (or cilantro)

1 Preheat oven to 400 degrees.
2 Poke holes in eggplant with a fork in several places, lay in a baking pan and bake 30 minutes or until soft. Let rest until room temperature.
3 Slice eggplant in half and spoon out pulp. Coarsely chop pulp.
4 Add eggplant pulp with carrots, squash, broccoli, peppers, and onions. Drizzle Sesame Dressing overtop. Gently mix in pasta and top with sesame seeds.
Sesame Dressing
1 Whisk all ingredients together and chill until ready to use.

Use seasonal vegetables and any type of pasta.