Roasted vegetable pasta salad

Every summer BBQ and picnic needs this roasted vegetable pasta salad with a tahini maple dressing! The roasted vegetables have a lovely sweetness that works perfectly with the creamy dressing, and make for a moreish side dish everyone will love. A vegan and low histamine pasta salad.

If you love salads for your summer lunches as much as my family does, then you may like to see my cucumber dill pasta salad and apple, fennel and radish salad. Both perfect for warmer days!

This post was updated with slight amendments to the recipe, new photos and tips on 1 February 2022.

Ingredients

This vegan pasta salad requires fresh vegetables and pantry staples. The main ingredients you will need are:

• Pasta – I use fusilli, but other types such as penne would also work well. Use a gluten free option if required.
• Bell peppers, zucchini and butternut squash – this is the combination I use, but you could also swap in and out for those you have to hand such as broccoli or other types of squash.
• Tahini and maple syrup – the main ingredients of the dressing, used as a swap for traditional mayo to keep the recipe vegan and suitable for a low histamine diet.

Variations to the recipe

This pasta salad can easily be adapted to the vegetables you have to hand. Broccoli, other forms of squash and cauliflower are all good options.

If you aren't a fan of thyme, then dried oregano or parsley would also be nice.

Step by step instructions

It's super simple to make this recipe, with just a few steps.

Step 1

Place the diced vegetables on a baking tray, drizzle with olive oil and sprinkle over the thyme. Roast until tender.

Step 2

Cook your pasta according to packet instructions, adding a pinch of salt to the pan.

Step 3

Combine the ingredients for the tahini maple dressing. Stir well, adding more water if required until it forms a creamy dressing. Adjust the consistency to taste, by adding more tahini or water.

Step 4

Once the pasta and vegetables have cooled, combine in your serving bowl. Sprinkle over the fresh herbs and pumpkin seeds and season with salt and pepper. Then drizzle over the dressing and stir to coat the pasta.

More salads to enjoy

Come summer I'm sure you will love these salad recipes for lunch, picnics or to go with BBQ food!

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

📖 Recipe

Roasted vegetable pasta salad

Claire

This roasted vegetable pasta salad is a lovely summer dish perfect for a picnic or BBQ, or a summer lunch or dinner recipe. Serve alongside other plates as a side-dish or in bigger quantities for a main meal. Serves 4 as a side dish.

5 from 2 votes

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dinner, Lunch, Main Dish, Salad, Side Dish

Cuisine American, British

Servings 4 servings

Ingredients

  

1x2x3x

• ▢ 2 cups pasta
• ▢ ½ red bell pepper diced
• ▢ ½ green bell pepper diced
• ▢ ¼ zucchini diced
• ▢ 1 cup butternut squash diced
• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon dried thyme
• ▢ 1 tablespoon pumpkin seeds optional

Tahini maple dressing

• ▢ 2 tablespoon tahini
• ▢ 1 teaspoon maple syrup
• ▢ 3 tablespoon water
• ▢ pinch salt
• ▢ pinch black pepper optional

Instructions

 

• Preheat the oven to 200C and line a baking tray with parchment paper. Once at temperature arrange your vegetables on the tray and drizzle with olive oil, then sprinkle over the thyme. Bake for 20-25 minutes until tender.
• Cook your pasta according to packet instructions.
• Prepare the tahini maple dressing by combining all ingredients and stirring very thoroughly until they become a creamy dressing. It will look 'gritty' to begin with, but keep stirring for a creamy dressing.
• Once cooled, combine your pasta and roasted vegetables, drizzle over the tahini maple dressing and sprinkle on some pumpkin seeds.

Notes

• Stir the tahini maple dressing thoroughly. It will look gritty to begin with, but keep stirring for a creamy dressing. Adjust with more tahini (to thicken) or more water (to thin) as required to taste preference.
• Dice the vegetables fairly small so they combine well with the pasta, and to lessen cook time.
• Check the vegetables after 20 minutes of cook time. If they are turning slightly light golden brown at the edges they should be ready.
• Allow the pasta and vegetables to cool completely before combining with the dressing.

 

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

• wheat (if using regular pasta), which scores 1.
• tahini (sesame seeds), which score 1.
• black pepper (which is optional), scores 2.

Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!