Low Sodium Roasted Vegetable Pasta Salad

Roasting vegetables is one of my favorite things to do to develop flavor without adding salt. This low sodium pasta salad recipe has some unique flavors going on and can be executed on a grill, or right in your oven.

Photo of Low Sodium Pasta Sala
NW Kidney

Low Sodium Pasta Salad Recipe

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Sodium 37 mg
Potassium 360 mg
Phosphorus 124 mg
Protein 7 g
Roasting vegetables is one of my favorite things to do to develop flavor without adding salt. This low sodium pasta salad recipe has some unique flavors going on and can be executed on a grill, or right in your oven.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 people
Calories 244 kcal
Course Dinner, Lunch, Side Dish
Cuisine American, Fusion, Italian

Ingredients 

Marinade

  • 2 Garlic cloves (Minced)
  • 1 tbsp Dijon mustard
  • ¼ cup Lemon juice
  • ¼ cup Olive oil
  • ½ tsp Black pepper

Remaining Ingredients

  • 12 oz Rotini
  • 2 Zucchini (Sliced in rounds, or cubed)
  • ½ Head of fennel (Small head, sliced)
  • 4 Button mushrooms (Quartered)
  • 1 Red onion (Sliced)
  • 2 tbsp Fresh basil (Shredded)
  • 1 tbsp Fresh thyme
  • 1 tbsp Fresh parsley (Chopped)

Instructions 

  • Make the dressing marinade by adding all of the ingredients together in a mixing bowl and whisking them together.
    2 Garlic cloves, 1 tbsp Dijon mustard, ¼ cup Olive oil, ¼ cup Lemon juice
  • Decide whether you'll be using your oven or grill. If you choose to use an oven, preheat the oven to 425°. If you'd rather use a grill, turn the grill to medium-high and close the cover.
  • Add all of the vegetables and herbs to a large mixing bowl. Pour half of the dressing over the vegetables and stir until all veggies are lightly coated. Let vegetables marinate while you cook the pasta following package directions.
    12 oz Rotini, 2 Zucchini, ½ Head of fennel, ½ tsp Black pepper
  • Use a greased broiler pan if using the oven, or use a grill basket if using the barbeque.
  • Spread vegetables out on a broiling pan or add a hot grill basket and cook until the vegetables turn golden brown. About 30 minutes or until desired browning is reached. Stir them every 4-5 minutes to ensure even browning.
    4 Button mushrooms, 1 Red onion, 2 tbsp Fresh basil
  • Once vegetables are good and browned, pour them into a large serving bowl and add in the cooked Rotini. Mix in the remaining dressing, and fresh herbs. Toss and serve.
    ½ tsp Black pepper

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