Description
This vibrant, Mediterranean-inspired pasta salad brings together perfectly roasted butternut squash, zucchini, and colorful bell peppers. Elevated by a creamy, plant-based tahini maple dressing, this nutrient-dense dish is perfect for a sunny picnic or a productive week of meal prep. It offers a mindful balance of complex carbohydrates and healthy fats, ensuring a satisfying meal that leaves you feeling energized and refreshed without any heavy additions.
Ingredients
2 cups pasta (fusilli or penne)
1 cup butternut squash, peeled and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 zucchini, diced
1 tablespoon extra virgin olive oil
1/2 teaspoon dried thyme
3 tablespoons tahini
1 tablespoon pure maple syrup
1 tablespoon lemon juice
2 tablespoons warm water
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss diced butternut squash, peppers, and zucchini with olive oil, dried thyme, salt, and pepper on a baking sheet.
Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
Cook the pasta in salted boiling water according to package directions until al dente, سپس drain.
Whisk together tahini, maple syrup, lemon juice, and enough warm water to reach a thin, creamy consistency.
In a large bowl, combine the cooked pasta and roasted vegetables.
Drizzle the dressing over the top and toss gently to coat evenly.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen after cooling in the fridge, making this an ideal make-ahead lunch. Feel free to add chickpeas for an extra boost of protein.