Description
This vibrant pasta salad is a perfect marriage of farm-fresh roasted vegetables and a silky, dairy-free tahini-maple dressing. Featuring zucchini, bell peppers, and sweet butternut squash, it offers a sophisticated yet comforting flavor profile that is both nourishing and satisfying. Ideal for a refreshing lunch, a side at your next gathering, or a make-ahead weeknight meal, this dish proves that simple pantry staples can truly shine.
Ingredients
2 cups dry rotini or penne pasta
0.5 red bell pepper, diced
0.5 green bell pepper, diced
0.25 zucchini, diced
1 cup butternut squash, peeled and diced into 0.5-inch cubes
3 tbsp olive oil
1 tsp dried herbs (oregano or thyme)
0.25 cup tahini
1 tbsp maple syrup
1 tbsp lemon juice
1–2 tbsp warm water (to thin dressing)
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced bell peppers, zucchini, and butternut squash with olive oil, dried herbs, salt, and pepper on a large baking sheet.
Roast the vegetables for 20-25 minutes until tender and slightly caramelized at the edges.
While vegetables roast, cook the pasta in salted boiling water according to package instructions until al dente.
Drain the pasta and rinse with cool water to stop the cooking process.
In a small bowl, whisk together the tahini, maple syrup, lemon juice, and warm water until smooth and creamy.
In a large bowl, combine the cooled pasta and roasted vegetables.
Drizzle the tahini dressing over the top and toss gently to coat evenly.
Notes
Store in an airtight container in the refrigerator for up to 3 days. This salad actually tastes better the next day as the flavors meld together. Feel free to add chickpeas for extra protein or top with toasted sesame seeds for added crunch.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg