Gluten Free Vegan Broccoli Pasta Salad with Roasted Squash & Walnuts
5 from 4 votes
Course: Gluten Free, Salad, Vegan
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
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!
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.
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.