1. Pasta salad Place a large pot of salted water over high heat and bring it to a rolling boil. Cook the pasta according to package instructions. But make sure you pull it off when it’s al dente. Drain it and rinse under cold water until cool, about 1 minute. Set aside.
2. Make the dressing by combining the olive oil, lime juice, chopped parsley, salt and pepper. Whisk until fully combined and set aside.
3. In a large bowl, combine the penne pasta, chopped veggies and dressing. Toss well to combine. Serve at room temperature, or chill until needed.
4. Vegetable skewers Chop up the bell peppers into pieces (quite large so they can easily be threaded onto the skewers), and chop the zucchini and the egg plant into large chunks. The mushrooms in quarters.
5. Toss the chopped vegetables in a bowl and add 2 tbsp olive oil and some sea salt and black pepper and toss together so that everything is coated.
6. Thread the vegetables onto the skewers and cook them in the oven or in a grill.
7. If cooking on the grill then preheat the grill and cook the skewers, turning regularly until the veggies are soft and just browning around the edges, about 10-15 minutes.
8. If baking in the oven then preheat the oven to 200°C and place the skewers onto a parchment lined baking tray and bake for 20-30 minutes.
9. Prepare the pesto sauce by adding basil, rocket, garlic clove, walnuts and nutritional yeast to your food processor or blender. Add 2 Tbsp of olive oil and blend to a coarse paste.
10. Add the remaining olive oil slowly while blending the ingredients until smooth. Season to your taste and blend again.
11. Serve the vegetable skewers with the pasta salad on the side. Enjoy!

1 tbsp = tablespoon

1 tsp = teaspoon