Because sometimes you just want to eat roasted veggies and pretend you’ve got your life together—with a coffee macaron in hand. This Roasted Veggie Pasta Salad hits the sweet spot between “I meal prep now” and “this is all I could manage.” And those Coffee Macarons? They’re little crunchy pillows of espresso-scented drama and zero dairy guilt. Together, they say: “Yes, I care about nutrition—right after I eat this adorable dessert.” So tie your hair up, grab your tongs, and let’s roast, toss, whip, and swirl our way to plant-based sophistication. Or at least something close to it.
Roasted Veggie Pasta Salad with Coffee Macarons
A sassy vegan duo of roasted veggie pasta salad and delicate coffee macarons—flavorful, balanced, and ideal for impressing brunch guests or yourself.
Ingredients
Roasted Veggie Pasta Salad:
- 2 cups cooked bowtie pasta
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1/2 red onion sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 1/4 tsp garlic powder
- 1/4 cup fresh parsley chopped
Coffee Macarons:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 tbsp aquafaba chickpea brine
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1 tsp instant espresso powder
- 1/4 tsp vanilla extract
- 1/2 cup vegan chocolate chips for filling
- 2 tbsp coconut milk
Instructions
- For Roasted Veggie Pasta Salad:
- Preheat oven to 400°F.
- Toss zucchini, bell pepper, onion, and tomatoes in olive oil, salt, pepper, and garlic powder.
- Spread on a baking sheet and roast for 25 minutes.
- Cook pasta while veggies roast. Drain and cool.
- Mix pasta, roasted vegetables, parsley, and balsamic vinegar in a large bowl.
- Chill or serve warm depending on your mood.
- For Coffee Macarons:
- Sift almond flour and powdered sugar together. Set aside.
- Beat aquafaba and cream of tartar with an electric mixer until soft peaks form.
- Gradually add granulated sugar and espresso powder. Beat until stiff peaks form.
- Gently fold in almond flour mixture.
- Pipe small circles onto parchment-lined tray. Let them rest for 30 minutes.
- Bake at 300°F for 15 minutes. Cool completely.
- Melt chocolate chips and coconut milk together. Stir in vanilla.
- Sandwich filling between two macarons like your sanity depends on it.
Notes
Nutritional Values (Per Serving)
Calories: 410Total Fat: 18g
Saturated Fat: 6g
Carbohydrates: 50g
Fiber: 5g
Protein: 7g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Calcium: 8%
- Vitamin A: 11%
- Vitamin C: 13%
- Magnesium: 10%
Additional Notes / Tips to Enhance Flavor
- Add roasted eggplant for a smoky twist.
- Drizzle tahini over the pasta salad for creaminess without dairy drama.
- Let macarons rest overnight for best texture (if you have that kind of self-control).
- Use espresso with a bold roast—your taste buds deserve it.
- Sprinkle sea salt on macaron filling for that sexy sweet-savory thing.
