Name: Warm Grilled Vegetable Pasta Salad with Creamy Tarragon Dressing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: ½ pound gluten-free pasta (I like fusilli); 1 tablespoon extra-virgin olive oil; 1 medium yellow zucchini (cut into 1-inch slices); 1 medium green zucchini (cut into 1 -inch slices); 1 medium Chinese eggplant (cut into 1-inch slices); 1 medium red bell pepper (seeded and cut into eighths); 1 medium carrot (cut into 1-inch disks); 2 cups cooked chickpeas (drained (optional; canned are fine)); 1 cup snow peas (cut into 1-inch pieces); 3 green onions (white and light green parts only, sliced); ¼ Vegenaise or other mayonnaise of your choice; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons balsamic vinegar; 2 tablespoons chopped fresh tarragon (plus more for garnish if desired); 4 teaspoons agave nectar; 2 teaspoons Dijon mustard; 2 garlic cloves (minced); Fine sea salt and black pepper (to taste)

Make the salad:

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Cook the pasta according to package directions, then drain and keep warm.
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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.
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Transfer to a cutting board and chop into bite-sized pieces.

While the vegetables cook, make the dressing:

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Whisk all of the dressing ingredients together in a small bowl.
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Toss the cooked pasta with the vegetables, chickpeas (if using), snow peas, green onions, and dressing. Sprinkle with additional tarragon, if desired.
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Serve immediately.

Warm Grilled Vegetable Pasta Salad with Creamy Tarragon Dressing