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    Home » Recipes » Salads

    Published: Aug 20, 2020 · Modified: Dec 8, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 8 Comments

    Roasted Vegetable Pasta Salad

    Jump to Recipe Print Recipe

    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 made without mayo, and make for a moreish side dish everyone will love.

    roasted vegetable pasta salad in a grey bowl on a blue linen cloth.

    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, mango and cucumber salad and apple, fennel and radish salad. Both perfect for warmer days!

    This roasted vegetable pasta salad is perfect for summer BBQs, potlucks or for entertaining during the holidays - it's very versatile! As a pasta salad without mayo, it's suitable for a vegan diet and can easily be gluten free using suitable pasta alternatives too.

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

    Jump to:
    • ⭐ Why this recipe is so good
    • 🥗 Ingredients
    • 📖 Variations to the recipe
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • Frequently asked questions
    • 🥬 More healthy salads
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why this recipe is so good

    • Sweet and creamy – roasting the vegetables brings out their natural sweetness, which pairs so well with the creamy tahini maple dressing.
    • Perfect for picnics, potlucks and summer BBQs – a tasty side that goes well with meats, vegetarian or vegan dishes. Adult and kid-friendly I find.
    • Easy to make – a super simple recipe that requires just a bit of chopping and then time for the vegetables in the oven!

    🥗 Ingredients

    pasta, vegetables, olive oil, tahini, thyme, maple syrup, parsley, pumpkin seeds, salt and pepper.

    All the ingredients and their quantities are set out in the recipe card below.

    This roasted vegetable 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 roasted vegetable pasta salad recipe, and it takes just a few steps:

    roasted bell peppers, zucchini and butternut squash on a baking tray with herbs on them.

    Step 1

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

    cooked pasta in a sieve and tahini in a cream bowl with a spoon in it.

    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.

    💭 Recipe tips and notes

    • Dice the vegetables into small pieces. Around 1-2cm feels the right size for a pasta salad, and also lessens cook time.
    • Stir the tahini dressing so that it becomes creamy in texture. It will first look rather gritty, but keep stirring until it is creamy. Adjust the consistency with more water (to thin) or more tahini (to thicken) according to taste preference.
    • If you prefer a less sweet taste to the dressing, simply leave out the maple syrup.
    • Adjust the amount of salt and pepper (if using) to taste preference.

    Frequently asked questions

    Is this roasted vegetable pasta salad vegan?

    Yes, this pasta salad is made without mayo or cheese making it suitable for a vegan diet.

    Can I swap out the vegetables?

    You could also use broccoli, cauliflower or fennel. Just adjust cook times as needed for them.

    What can I serve this pasta salad with?

    Pair with chicken or turkey, cheeses or nuts and seeds to make it more hearty. And serving alongside burgers, skewers and potato salad makes for a tasty BBQ!

    roasted vegetable pasta salad with a tahini maple dressing in a grey bowl with pumpkin seeds next to it.

    🥬 More healthy salads

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

    • romaine lettuce halves on a white plate on a blue cloth.
      Air Fryer Romaine Lettuce
    • pesto orzo salad on a white plate next to red apples and a cream striped cloth.
      Pesto Orzo Salad
    • mango cucumber salad in a white bowl next to fresh cilantro leaves.
      Mango Cucumber Salad
    • cucumber beetroot salad on a white plate with a silver spoon next to a bowl of pumpkin seeds.
      Cucumber Beetroot Salad

    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 in a grey and brown bowl.

    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
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    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
    Calories 230 kcal

    Ingredients
      

    • 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 / 390F 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
    All ingredients score 0 on the SIGHI list, with the exception of:
    • wheat (if using regular pasta) and tahini (sesame seeds), which score 1.
    • black pepper (which is optional), scores 2.

    Nutrition

    Calories: 230kcalCarbohydrates: 32gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 9mgPotassium: 339mgFiber: 3gSugar: 4gVitamin A: 4276IUVitamin C: 41mgCalcium: 44mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Debbie Young says

      August 30, 2020 at 10:49 pm

      Are you able to eat this over a couple of days?? I freeze everything I cook to keep Histamine down, but would I need to with this?? It would be so nice to have something premodern that I could take for lunch.

      Reply
      • throughthefibrofog says

        August 31, 2020 at 7:46 am

        Hi Debbie, it really depends on how you do with histamine formation on food. It really varies for each person. So I can eat food for lunch the next day if I made it the night before and kept it in a sealed container in the fridge, but for other people that would be too long. I would test a little and see how you get on as I don't think it would freeze too well.

        Reply
    2. Sheryl Chan says

      August 29, 2020 at 5:50 am

      What a great mix of colours and nutrients and I love how it's suitable for many diets!

      Reply
      • throughthefibrofog says

        August 29, 2020 at 11:42 am

        thanks Sheryl! Hope it is one that is suitable for you too.

        Reply
    3. Shruti Chopra says

      August 23, 2020 at 1:50 pm

      My mouth is watering looking at that - I love pasta. One day, whenever I make it to London next, would love to bring a whole load of low-histamine ingredients and cook with you (I guess I've just self-invited myself Claire!) But it would be so brilliant to see your brilliance in action. I love your recipes and that isn't even an exaggeration 😀

      Reply
      • throughthefibrofog says

        August 24, 2020 at 8:35 am

        Aww, Shruti! I would love that - we can do a joint cook-along and come up with some delicious food. It would be so lovely.

        Reply
    4. Carrie says

      August 22, 2020 at 9:21 am

      This looks amazing. I can't eat a lot of pasta, but I love it so much, especially cold pasta salads. Saved to try.

      Reply
      • throughthefibrofog says

        August 22, 2020 at 10:15 am

        Really hope you like it! You could always up the veggies and have a little less pasta if that works better for you 🙂

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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