This roasted broccoli pasta salad is an ideal dish to bring to gatherings: flavorful, allergy-friendly, and easy to make. It combines roasted vegetables with gluten-free pasta and a light, tangy dressing for a satisfying side or main at summer cookouts, picnics, or holiday potlucks.

As the long weekend approaches, this salad is a great option to prepare ahead. It scales easily—double or triple the recipe for a crowd, or make extra to keep at home. The roasted vegetables add depth, the Super Grains fusilli (or any short gluten-free pasta) provides heartiness, and the dressing brings brightness without being watery. It all comes together in under 30 minutes, and tastes even better after chilling briefly.

Reasons to love this salad: roasted broccoli and cauliflower develop savory, caramelized edges; red bell pepper adds sweetness and color; a soy-free, vegan mayonnaise dressing with lemon and agave keeps the flavor light; and the recipe is allergy-aware while still being crowd-pleasing. It’s also versatile—see the substitution ideas below to adapt it to what you have on hand.

Substitution options

• Broccoli – If you don’t have broccoli, double the cauliflower or roast chopped carrots for a sweeter profile.
• Cauliflower – Swap with extra broccoli, or add a cup of kale partway through roasting for similar texture and flavor.
• Bell pepper – Red bell pepper adds sweetness; orange or yellow work well too. If using jarred roasted red peppers, add them after roasting the other vegetables.
• Gluten-free pasta – Any short, sturdy gluten-free pasta like fusilli, penne, or rotini works. Avoid delicate long pastas like angel hair.
• Vegan mayo – You can substitute a cashew cream blended with a splash of vinegar and a little agave for a lighter, homemade dressing alternative.

Recipe yield: 4 servings

Yield: 4 servings

Roasted Broccoli Pasta Salad

A bright, allergy-friendly pasta salad featuring roasted broccoli, cauliflower, and red pepper tossed with gluten-free pasta and a lemon-agave mayo dressing.

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Ingredients

• 1 1/2 cups (125 g) chopped broccoli florets
• 1 1/2 cups (150 g) chopped cauliflower florets
• 1 red bell pepper, seeded and chopped
• 2 teaspoons sunflower or other high-heat cooking oil
• 1/8 teaspoon salt
• Pinch of black pepper
• 1 1/2 cups (150 g) dry gluten-free pasta
• 1/2 cup (120 g) soy-free vegan mayo
• 2 tablespoons (30 ml) lemon juice
• 2 teaspoons agave nectar
• 1/4 cup chopped green onions, plus extra for garnish
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Spread the broccoli, cauliflower, and red bell pepper on a baking sheet. Drizzle with oil, toss to coat, then season with salt and black pepper. Roast for about 20 minutes, until the vegetables begin to brown at the edges.
2. While the vegetables roast, bring 4 cups of water to a boil. Add the gluten-free fusilli or similar pasta and cook according to package directions—about 9 minutes—then drain and rinse with cold water to stop cooking.
3. Once the roasted vegetables are done, allow them to cool to room temperature on the baking sheet.
4. In a large bowl, whisk together the vegan mayo, lemon juice, and agave nectar. Season with a pinch of salt and pepper. Add the cooled vegetables, drained pasta, and chopped green onions, and toss until everything is evenly coated with the dressing.
5. Garnish with extra green onions. Chill for 20–30 minutes before serving for the best flavor; the salad can also be made the night before and served the next day.

Nutrition Information:

Yield:

4

Amount Per Serving:
Calories: 198Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 159mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 3g

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Enjoy this roasted broccoli pasta salad and have a fun, safe weekend!

For more recipes that pair well with this salad, see the suggestions below.

This post was created in partnership with GoGo Quinoa; all words and opinions are the author’s own. Partner posts help support this blog and future recipes.