PREP TIME 16 mins

COOK TIME 12 mins


CALORIES 328 kcal


For cooking pasta

  • 3/4 cup dried pasta 100 grams, 4oz
  • water for cooking pasta
  • 1/2 teaspoon salt
  • few drops of oil

Roasted vegetables

  • 1 teaspoon olive oil
  • 1 small zucchini diced
  • 1 small carrot diced
  • 1 medium green bell pepper cubed
  • 1 medium red bell pepper cubed
  • 1 medium yellow bell pepper
  • 1 small red onion cubed
  • 1 cup cherry tomatoes halved
  • 1/2 cup boiled corn kernels


  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 2 teaspoons dried herbs basil, oregano, parsely etc
  • 1/2 teaspoon chili flakes
  • 1 teaspoon maple or sugar
  • 2 tablespoons pasta cooked water
  • salt to taste


Roasting Vegetables

  • Let’s begin with dicing vegetables. Rinse and dice the veggies as you prefer. Here I have used 1 small green zucchini, 1 small carrot, around 1.5 cups cubed colored bell peppers, 1 small red onion and 1 cup cherry tomatoes, halved.

Heat a large cast iron skillet or pan with 1 teaspoon olive oil. Spread the oil well. Place the chopped vegetables as single layer and set the heat to medium.

Roast the vegetables in medium heat for 6-7 minutes or until they char to your preference.

Cooking pasta

  • While the vegetables are roasting, cook pasta according to package instructions. Drain the cooked pasta and rinse under cold water. Reserve 2 tablespoons of pasta cooked water for dressing.


  • Combine all the ingredients mentioned under dressing in a small bowl. Add pasta cooked water.

Whisk well until everything is combined.

Vegan Pasta salad

  • Place the roasted vegetables in a large bowl.

Add cooked pasta. Pour the prepared dressing and toss well. You can serve this immedietly or chill for few hours and serve pasta salad cold.


Serving: 3gCalories: 329kcal