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Roasted Vegetable Pasta Salad (Vegan!)

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.