Pasta salad with roasted vegetables

Low Histamine


Gluten free with modifications*


2 cups pasta (gluten free if required)

½ red capsicum, diced

½ green capsicum, diced

¼ zucchini, diced

1 cup butternut pumpkin, diced

1 tbs olive oil

½ tsp dried thyme

1 tbs pumpkin seeds, optional

Tahini maple dressing

2 tbs tahini

1 tsp maple syrup

3 tbs water

pinch salt

pinch black pepper, optional


1. Preheat the oven to 200°C

2. Spread vegetables on a tray lined with baking paper, drizzle with oil and top with thyme.

3. Bake for 20-25 minutes until tender.

4. Cook pasta and drain.

5. Combine all of the tahini maple dressing ingredients and stir really well so it becomes nice and creamy. Add more water or tahini depending on the thickness you are after.

6. Wait until everything has cooled off a bit before you trhow it all together and sprinkle on top the pumpkin seeds.


Serve as a main meal (makes 2) or a side (makes 4) to a protein.

Gluten free?

Just swap the pasta to a gluten free version.

*Also assuming ingredient packet labels have been checked and are gluten free.

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