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Roasted Veggie Pasta Salad with Coffee Macarons

moka coffee pot
A sassy vegan duo of roasted veggie pasta salad and delicate coffee macarons—flavorful, balanced, and ideal for impressing brunch guests or yourself.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Calories 410 kcal

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: 410
Total 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.