Vibrant Roasted Vegetable Pasta Salad
This Roasted Vegetable Sesame Pasta Salad is a hearty, plant-based dish that bursts with flavor! Featuring roasted zucchini, bell peppers, and cherry tomatoes, combined with gluten-free pasta, it's drizzled in a simple sesame oil dressing that adds a delightful nutty finish. Perfect as a side or a stand-alone meal, this salad is nourishing, colorful, and completely vegan!
ingredients
- 8 oz gluten-free pasta
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 2 green onions, sliced
- 2 tbsp sesame seeds
- Fresh parsley or cilantro for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the diced zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper in a large bowl.
- 3.
Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 4.
While the vegetables are roasting, cook the gluten-free pasta according to package instructions. Drain and rinse under cold water to cool.
- 5.
In a small bowl, whisk together the sesame oil, rice vinegar, maple syrup, and minced garlic.
- 6.
In a large mixing bowl, combine the cooled pasta, roasted vegetables, and dressing. Toss until well coated.
- 7.
Add sliced green onions, sesame seeds, and garnish with fresh parsley or cilantro before serving.
- 8.
Enjoy chilled or at room temperature!
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