Sensational Living

Achieving a holistic sense of well-being

Baked Vegan Pasta Salad

Baked Vegan Pasta Salad

Baked Vegan Pasta Salad


Baked Vegan Pasta Salad
(with balsamic dressing)

1kg butternut pumpkin
1 red capsicum (bell pepper)
1 zucchini
1 canned bean & peas mix
200g baby spinach
coriander or parsley (optional)
500g pasta

3 tbs balsamic vinegar
½ cup olive oil
1 tbs honey
½ tbs salt
A dash of pepper

(suit dressing amount to taste)


Step 1
Preheat oven to 250°C. Line baking tray with baking paper. Place pumpkin in a single layer on a tray. Spray with oil and turn to coat. Roast pumpkin for 15 minutes. Top pumpkin with zucchini and capsicum. Roast all together for 20-30 minutes more sprinkling with olive oil until golden and tender. Set aside to cool to room temperature.

Step 2
In a pot, boil water and cook pasta until tender. Rinse with tap water and drain.

Step 3
Open canned peas and beans. Drain.

Step 4
Combine all the dressing ingredients.

Step 5
In a large bowl, pour dressing lightly and combine all ingredients starting with pasta, then peas and beans, baked veggies, and baby spinach. Serve.

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This entry was posted on November 14, 2014 by in Food and tagged , , , , , , .
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