Gluten Free Pasta Vegan Veggies

Gluten Free Roasted Veggie and Clementine Pasta Salad

This bright pasta salad is a perfect dish to celebrate the fact that Spring is on its way (have you noticed that the days are getting longer? SO exciting).

It turns out that when fresh clementine and roasted veggies come together, good things happen; especially if you’re tossing those good things with Banza chickpea pasta wheels.

This gluten free/vegan/NON-GMO pasta is loaded with protein and fiber, so if you want to fuel your body with the right nutrients, you definitely want to try Banza’s chickpea pasta.

Using real ingredients is key for a healthy body, so rest assured, all four ingredients in this Banza pasta are completely pronounceable and recognizable: Chickpeas, Tapioca, Pea Protein, Xanthum Gum.


Ok, I’ll stop hyping over this amazing product and give you your recipe.

NOTE: I got a little fancy with the cut for the carrot and did something called an “oblique cut”, so watch this video if you want to learn how to do it; otherwise, I would say circle or half-moon carrots would be just as great in this recipe.

Gluten Free Roasted Veggie and Clementine Pasta Salad

A pasta salad loaded with protein, fiber, and lots of plant-based nutrients; hello life. 

Course Side Dish
Cuisine Gluten Free, Pasta Salad, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Resting 20 minutes
Total Time 25 minutes


Roasted Veggies

  • 1 carrot cut oblique
  • 1/2 cup broccoli florets
  • 2 tbsp olive oil
  • 1/2 tsp ground turmeric
  • 1/4 tsp smoked paprika
  • pinch cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Other Ingredients

  • 1 box Banza Chickpea Pasta Wheels
  • 8 cups water
  • 1 clementine peeled
  • 2 tbsp olive oil
  • 12 sage leaves chopped
  • 2 garlic cloves minced
  • 1/4 cup sliced red onion
  • 1/2 cup baby kale and spinach mix
  • 1/4 cup chopped cashews garish
  • salt and pepper garnish


  1. Preheat the oven to 375. Toss everything for the roasted veggies in a roasting pan, and roast for 15 minutes. 

  2. While the veggies are roasting, put 8 cups of salted water on to boil. While you’re waiting for the water to boil, combine the clementine, 2 tbsp olive oil, chopped sage, and minced garlic (a pinch of salt and pepper can’t hurt) together; make sure to pierce the clementine with a fork so that the juice will mix with all of the other ingredients. Set aside. 

  3. When the water comes to a boil, add 1 box of Banza chickpea pasta wheels. Cook and stir occasionally for about 7-8 minutes. Strain when finished. 

  4. When the roasted veggies are finished, take them out, and toss them with the chickpea pasta, marinaded clementine, and red onion. Chill in the fridge for about 20 minutes, and stir every 5 minutes. 

  5. When the pasta salad is cooled, add the baby spinach/kale mix, and toss together.  

  6. Garnish with the chopped cashews, and some salt and pepper. 

Enjoy as a side, or, make it your meal.

Luckily, I am the only one that will be eating this pasta salad, so, I have a plump container of it ready to go for the rest of the week.


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