Roasted Vegetable Pasta Salad with Tahini Dressing

Serves: 4


  • 6 oz whole wheat shaped pasta such as rotini
  • 1 lb eggplant, cubed*
  • 2 small zucchini, cubed
  • 1-1/2 TBSP EVOO, divided
  • salt, to taste
  • 2 TBSP tahini
  • juice of 1 lemon
  • 2 TBSP water
  • 1 clove garlic, minced
  • parsley for finishing (optional)


  1. Pre-heat oven to 425 degrees F.
  2. Prepare pasta according to package directions.
  3. Toss eggplant and zucchini with 1/2 tablespoon olive oil and a few dashes of salt. Transfer vegetables to baking sheet and place in the oven. (You can peel the eggplant if you want (the skin can be a bit tough), but I chose to peel about half of it, leaving wide stripes. That way you get at least some of the fiber from the skin.)
  4. Bake for 25 minutes, stirring once after 10 or 15 minutes.
  5. Meanwhile, prepare the dressing in the bottom of a large mixing bowl. Combine remaining olive oil, tahini, lemon juice, water, and garlic with a whisk. Add pasta once it’s cooked (and still hot!).
  6. Remove vegetables from oven and add to the mixing bowl with pasta and dressing. Stir well to coat with dressing. Serve warm or place in refrigerator for at least 2 hours to serve chilled.
  7. Finish with parsley if using.


Per serving: 1/4th recipe (about 6.5 oz): 279 Calories, 10.7g fat, 1.6g saturated fat, 0mg cholesterol, 148mg sodium, 38.3g carbohydrate, 6.7g fiber, 2.7g sugars, 9.7g protein

Recipes by: The Broccoli Hut