Roasted Vegetable Pasta Salad
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 larger quantities for a main meal.
Servings: 4 servings
Calories: 230kcal
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.
- Nutritional information is auto-generated and should be understood to be an estimate.
- wheat (if using regular pasta) and tahini (sesame seeds), which score 1.
- black pepper (which is optional), scores 2.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 9mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4276IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg