Roasted Vegetable Pasta Salad
A vibrant and nutritious Mediterranean-inspired meal featuring tender roasted butternut squash, zucchini, and colorful bell peppers tossed with al dente pasta. Finished with a velvety tahini-maple dressing, this salad balances earthy flavors with a subtle, nutty sweetness. Perfect for busy weeknights or a healthy meal-prepped lunch, it provides a light yet satisfying experience that highlights the quality of seasonal produce without any heavy additives.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
2 cups rotini or fusilli pasta
1 cup butternut squash, peeled and diced small
1/4 zucchini, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tablespoon extra virgin olive oil
1/4 cup tahini
1 tablespoon maple syrup
1 tablespoon lemon juice
1 tablespoon water (to thin)
Salt and pepper to taste
Pumpkin seeds for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss diced butternut squash, zucchini, and peppers with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
While vegetables roast, cook the pasta in salted boiling water according to package directions, then drain.
In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth.
Combine the cooked pasta and roasted vegetables in a large mixing bowl.
Drizzle the tahini dressing over the mixture and toss gently to combine.
Top with pumpkin seeds and serve warm or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 2 days. If the salad dries out, add a teaspoon of water or a splash of lemon juice before serving to refresh the dressing.
Find it online: https://cookingwithramsay.com/roasted-vegetable-pasta-salad/