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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for broccoli pasta salad with roasted squash and walnuts. You will love this gluten free vegan pasta salad.

Gluten Free Vegan Broccoli Pasta Salad with Roasted Squash & Walnuts

5 from 4 votes
Course: Gluten Free, Salad, Vegan
Cuisine: American
Keyword: Healthy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 340kcal
Author: Bella Bucchiotti
This is my favourite gluten free vegan pasta salad recipe. I love the dressing on this vegetable pasta salad. I wanted to make a roasted squash salad, because I am a squash lover.Try this broccoli pasta salad with roasted squash & walnuts to see what I mean!
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  • 1 Cup pasta gluten free
  • 1 Cup broccoli florets
  • 1 Cup cherry tomatoes
  • 3/4 Cup butternut squash
  • 1 Bag spinach
  • 3/4 Cup walnuts roasted
  • 1/2 Cup Parmesan optional or use vegan like I did


  • 2 Cloves garlic
  • 1/2 Cup lemon juice
  • 1 Tbsp. honey
  • 1/2 Cup  olive oil
  • 2 Tsp. Dijon mustard
  • 2 Pinch basil dried


  • Preheat the oven to 375° degrees F. Line a baking sheet with foil, coated with olive oil.
  • Cut the butternut squash into cubes about ½ inch wide. Put them in a bowl and add a pinch of salt, 2 tablespoons of olive oil, ground black pepper and dried basil. Toss to coat. Roast the squash for about 15 to 20 minutes until tender.
  • Cut the broccoli into florets. Put them into boiling water. Set the timer for 4-5 minutes depending on the size of the florets. Drain
  • Use a dry skillet to toast walnuts. Don’t add any oil. Toast them until they become slightly darker in color and more fragrant, constantly stirring with a spatula. Don’t leave hem on the stove too long, they can easily burn
  • The butternut squash is almost ready. Let’s cook pasta following the instructions on the package. It must be cooked until al dente.
  • Whisk lemon juice, honey, Dijon mustard,olive oil with garlic and spices in a bowl.
  • In a larger bowl, put the hot pasta. Add the butternut squash, roasted walnuts, cherry tomatoes, broccoli and spinach. Mix it well. Top with the dressing and some vegan parm.


Calories: 340kcal | Carbohydrates: 14g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Cholesterol: 6mg | Sodium: 413mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6779IU | Vitamin C: 47mg | Calcium: 188mg | Iron: 3mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.