How to Make Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

Pasta Salad with Roasted Carrots and Sunflower Seed Dressing wakes up simple pantry ingredients with bright lemon, nutty seeds, and sweet-charred carrots. You taste sweet, smoky carrots, crunchy sunflower seed bits, and tender pasta in every bite. The dressing blends roasted sunflower seeds, garlic, lemon, and oil into a creamy, dairy-light sauce that clings to each noodle. You can make this salad for a weeknight dinner, a picnic, or an easy potluck side. If you want a gluten-free swap, you can use a rice or lentil pasta, and you can pair it with a light protein for a full meal. For a grain-forward summer spread, try it alongside a hearty quinoa and black bean power salad to add variety and color.

Why Make Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

You save time and get big flavor. Roasting concentrates the carrots’ sweetness, and the seed-based dressing adds creamy richness without heavy mayo.

You get a versatile dish. Serve it warm, at room temperature, or chilled, and it plays well with grilled protein or a simple green salad.

You make an affordable recipe. Carrots and sunflower seeds remain budget-friendly, while pasta stretches the meal for many people.

You choose a healthful option. The salad delivers fiber, healthy fats, and bright citrus notes that keep the dish light and satisfying.

How to Make Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

Start by roasting the carrots at a very high heat to build caramelized flavor quickly. Then cook the pasta to just under al dente so it finishes firm after you toss it with warm carrots. The contrast of hot carrots and cooler pasta gives you pleasing texture.

Next, blitz roasted sunflower seeds with garlic, lemon zest, greens, and a touch of cheese in a food processor. You produce a coarse, spreadable dressing that clings to the pasta. Finally, combine everything, taste, and adjust with more lemon or salt. This method keeps flavors bright and textures lively.

Ingredients

For the carrots:

• 2 bunches thin carrots with green tops (24 ounces total)
• 2 tablespoons olive or grapeseed oil
• 1 teaspoon kosher salt
• Freshly ground black pepper

For the pasta:

• 1/2 pound (225 grams) dried pasta

For the dressing:

• 2/3 cup (90 grams) roasted, shelled sunflower seeds (unsalted)
• A handful greens from carrot tops or kale (for garnish)
• 3 tablespoons grated parmesan cheese (optional)
• 1 large garlic clove, peeled
• Fine gratings of fresh lemon zest
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon red pepper flakes (to taste)
• Several grinds of black pepper
• 1/3 cup olive oil (plus more if needed)
• Juice of half a lemon (plus more to taste)

 

Directions

1. Preheat oven to 500 degrees. Cut the tops off the carrots, wash, and peel or scrub them. Toss with oil, salt, and pepper. Spread on a large baking sheet and roast for 15 minutes, tossing once, until charred and tender. Thicker carrots may need an additional 5 minutes.
2. While the carrots are roasting, bring a pot of well-salted water to a boil. Cook the pasta for 1 to 2 minutes shy of the package instructions. Drain and cool in a large bowl.
3. For the dressing, combine sunflower seeds, greens, parmesan (if using), garlic, lemon zest, salt, red pepper flakes, and black pepper in a food processor. Pulse until finely chopped but not ground. Stir in olive oil and lemon juice until well mixed.
4. Halve thinner carrots and quarter thicker ones lengthwise, cutting them into 1 to 1.5 inch segments. Mix with the pasta in the bowl. If the dressing is too thick, add water to loosen it, then stir into pasta and carrots. Taste and adjust seasoning with more salt, pepper, or lemon.
5. Garnish with extra carrot greens or kale. This salad can be eaten immediately or stored in the fridge for 3 to 4 days. When serving leftovers, add a bit more lemon juice, oil, and seasoning as needed to revive the flavor.

How to Serve Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

Serve this salad room temperature on a large platter to show off the roasted carrot color and seed-studded dressing. Add a sprinkle of extra sunflower seeds for crunch and fresh herbs for lift.

Pair it with simply grilled chicken, roasted tofu, or a bright fish course; for example, try it alongside baked cod with lemon and fresh herbs for a light dinner. For drinks, offer sparkling water with lemon, iced tea, or a bright cucumber lemonade.

Present it in a shallow bowl so the dressing coats the pasta evenly, and add a lemon wedge on the side for extra brightness.

How to Store Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

Refrigerator: Store in an airtight container for 3 to 4 days. Keep the salad chilled and bring it to room temperature for 15–20 minutes before serving to revive flavors.

Freezer: Do not freeze if possible; the dressing separates and the pasta becomes mushy. If you must, freeze in a freezer-safe container for up to 1 month and expect texture loss.

Reheating: Eat cold or at room temperature for best texture. If you prefer warm, gently heat a portion in a skillet over low heat with a splash of olive oil and a squeeze of lemon, stirring until just warmed.

Tips to Make Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

• Substitute: If you need a nut-free option, use toasted pepitas instead of sunflower seeds, and if dairy-free, skip the parmesan and add 1 tablespoon nutritional yeast.
• Roast hot and fast: Roasting at 500°F gives quick caramelization; watch closely and turn once for even char.
• Texture control: Undercook the pasta by 1–2 minutes so it stays firm after mixing with the warm carrots.
• Make-ahead: Blend the dressing a day ahead and refrigerate; bring it back to room temp and whisk before using to loosen it.
• Fix a thick dressing: Thin with a tablespoon of warm water or extra lemon juice to help it coat the pasta.
• Flavor booster: Toast the sunflower seeds for 3–4 minutes in a dry skillet for a deeper, nuttier taste before processing.

Variations

• Mediterranean Twist: Add chopped kalamata olives, diced cucumber, and crumbled feta for briny contrast and creamy tang.
• Herby Lemon Version: Fold in lots of chopped parsley, dill, and mint and skip the parmesan for an herb-forward, fresh salad.
• Spicy Sunchoke Swap: Replace half the carrots with roasted sunchokes and add a pinch more red pepper flakes for earthiness and heat.

FAQs

Q: Can I make this dairy-free? A: Yes. Omit the parmesan and add 1 tablespoon nutritional yeast for a savory, cheesy note without dairy.

Q: Why does my dressing separate? A: Oil and lemon can separate when chilled. Whisk vigorously or pulse in a food processor and add a splash of warm water to re-emulsify before tossing.

Q: Can I use a different pasta shape? A: Absolutely. Use short shapes like fusilli, farfalle, or penne so the dressing clings to every bite.

Q: How long can I make it ahead? A: You can roast carrots and make the dressing up to 24 hours ahead. Toss everything together just before serving for best texture.

Q: Is this suitable for meal prep? A: Yes. Store portions in airtight containers for up to 3 days and refresh with a little lemon and oil before eating.