1medium red bell pepperseeded and cut into eighths
1medium carrotcut into 1-inch disks
2cupscooked chickpeasdrained (optional; canned are fine)
1cupsnow peascut into 1-inch pieces
3green onionswhite and light green parts only, sliced
Dressing:
¼Vegenaise or other mayonnaise of your choice
2tablespoonsextra-virgin olive oil
2tablespoonsfresh lemon juice
2tablespoonsbalsamic vinegar
2tablespoonschopped fresh tarragonplus more for garnish if desired
4teaspoonsagave nectar
2teaspoonsDijon mustard
2garlic clovesminced
Fine sea salt and black pepperto taste
Instructions
Make the salad:
Cook the pasta according to package directions, then drain and keep warm.
While the pasta cooks, grill the vegetables: in a large bowl, toss the cut zucchini, eggplant, pepper, and carrot with the olive oil and place on a preheated grill. (Alternately, brush each vegetable slice on both sides with oil, and place on a preheated grill.) Grill for 3-5 minutes on each side, until just cooked, but still firm.
Transfer to a cutting board and chop into bite-sized pieces.
While the vegetables cook, make the dressing:
Whisk all of the dressing ingredients together in a small bowl.
Toss the cooked pasta with the vegetables, chickpeas (if using), snow peas, green onions, and dressing. Sprinkle with additional tarragon, if desired.