Roasted Vegetable Pasta Salad (Vegan!)

Name: Roasted Vegetable Pasta Salad (Vegan!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 red bell pepper; 8 ounces Brussels sprouts; 1/2 red onion; 3 tablespoons extra virgin olive oil; 8 ounces fusili pasta; 2 tablespoons red wine vinegar; 2 tablespoons Tahini; 1 clove garlic; 1 teaspoon dried basil; 1/2 teaspoon fine sea salt; freshly ground black pepper; 1 1/2 cups cooked chickpeas

User Reviews

4.8

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
428 kcal
Course
Main Course
Cuisine
Italian

Roasted Vegetable Pasta Salad (Vegan!)

Dana Benson

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This Roasted Vegetable Pasta Salad is tossed in a creamy Italian dressing, for a flavorful veggie-packed meal. I love eating it warm or cold, as an easy vegan packed lunch!

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Ingredients

Servings

1 red bell pepper , sliced and seeds removed
8 ounces Brussels sprouts , sliced in half
1/2 red onion , sliced
3 tablespoons extra virgin olive oil (divided)
8 ounces fusili pasta (I use brown rice pasta to keep it gluten-free)
2 tablespoons red wine vinegar
2 tablespoons Tahini (raw, if possible)
1 clove garlic , minced
1 teaspoon dried basil
1/2 teaspoon fine sea salt
freshly ground black pepper
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)

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Instructions

Preheat the oven to 400ºF. Toss the bell pepper, brussels sprouts, and red onion in 1 tablespoon of the olive oil, then arrange them in a single layer on a large baking sheet. Make sure the brussels sprouts are cut-side down on the pan. Season with salt and pepper, then roast in the oven until tender, about 25 to 30 minutes.
Bring a saucepan of water to a boil over high heat on the stove, and cook the pasta until tender, according to your package directions.
To prepare the dressing, combine the vinegar, the remaining 2 tablespoons of olive oil, tahini, garlic, basil, salt, and several grinds of black pepper. Stir well.
Drain the pasta when it's ready, and remove the veggies from the oven. Toss them together in a large bowl, with the dressing and chickpeas, and adjust any seasoning to taste. Serve warm, or let it chill in the fridge for later. This pasta salad should keep well in an airtight container in the fridge for up to 4 days.

Nutrition Information

Show Details

Calories 428kcal (21%) Carbohydrates 54g (18%) Protein 14g (28%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 481mg (20%) Potassium 426mg (12%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 1360IU (27%) Vitamin C 87.8mg (98%) Calcium 65mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 428 kcal

% Daily Value*

Calories	428kcal	21%
Carbohydrates	54g	18%
Protein	14g	28%
Fat	17g	26%
Saturated Fat	2g	10%
Sodium	481mg	20%
Potassium	426mg	9%
Fiber	11g	44%
Sugar	4g	8%
Vitamin A	1360IU	27%
Vitamin C	87.8mg	98%
Calcium	65mg	7%
Iron	2.3mg	13%