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Sesame Pasta with Summer Vegetables
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate
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Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories 144.7
Total Carbs 20.8 g
Dietary Fiber 4.9 g
Sugars 6.9 g
Total Fat 5.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 345.8 mg
Protein 3.7 g
Sodium 151.6 mg
Dietary Exchanges
5.8 Fat, 1.7 Vegetables, 0.1 Other Carbs, 0.5 Starch, 0.0 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  whole eggplant
1 cup  sliced carrots
1 cup  sliced summer squash
1 cup  fresh broccoli florets
1 each  medium red bell peppers
0 1/4 cup  fresh chopped green onion
8 oz  Pasta, spaghetti, enriched, cooked
2 tsp  toasted sesame seeds

Sesame Dressing
2 tbsp  low sodium soy sauce
2 tbsp  sesame oil
1 tsp  hot chili oil
1 tbsp  balsamic vinegar
1 1/2 tbsp  sugar
1 each  medium garlic cloves
1 tbsp  chopped parsley
Directions
  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.

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