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.

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Low Sodium Pasta Salad Recipe

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.
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Low Phosphorus, Low Protein, Low Sodium, Medium Potassium
Total Time: 45 minutes
Servings: 8 people

Nutrition

Calories:244 kcal
Carbs:37 g
Sodium:37 mg
Potassium:360 mg
Phosphorus:124 mg
Protein:7 g
Fiber:3 g

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

Full Nutrition

Nutrition Facts
Low Sodium Pasta Salad Recipe
Amount Per Serving
Calories 244 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 37mg2%
Potassium 360mg10%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 230IU5%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 17mg21%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 17µg16%
Calcium 36mg4%
Copper 1mg50%
Folate 31µg8%
Iron 1mg6%
Manganese 1mg50%
Magnesium 40mg10%
Phosphorus 124mg12%
Selenium 29µg41%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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