I love this Fall season. Although, since I live in the desert, Autumn is a little like summer. So, today, I'm making an Autumn pasta salad recipe, which is served cold or hot, tastes like fall. This Autumn pasta salad is a unique entree salad with a creamy butternut squash dressing. With a combination of roasted vegetables, whole grain pasta, and a butternut squash vinaigrette, savor each bite of this fall pasta salad.
Although I’m living my dream in Scottsdale, Arizona, I look forward to Autumn produce. I find myself making many trips to the local farmer’s markets and bringing home more produce than I can store. But, definitely not more than we can eat.
When creating a new salad recipe, I aim for a simple, refreshing meal packed with various veggies. Yet, I also want a salad with robust flavors to satisfy my appetite.
How to make the best fall pasta salad
First, choosing vegetables in season is cheaper and provides the freshest produce. For this Autumn pasta salad, I selected a variety of vegetables to compliment the butternut squash vinaigrette dressing recipe.
- Whole-grain pasta (any shape or gluten-free pasta of choice)
- Sweet potatoes
- Cauliflower
- Broccoli
- Brussel sprouts
- Mushrooms
- Leeks
- Garlic powder
- Turmeric
- Black pepper
Because the vegetable roast at different rates, I separated the mushrooms, leeks, and broccoli, which require less time to bake. On the other hand, the butternut squash (for the dressing), sweet potatoes, Brussel sprouts, and cauliflower need more time.
Once roasted, separate the butternut squash to assemble the dressing, and place the remaining roasted vegetables into a bowl.
Since this fall pasta salad tastes terrific hot or cold, it determines the order to continue with the recipe. If served warm, make the Butternut squash vinaigrette ahead of time, and cook the pasta for the last 13 minutes before the roasted vegetables are finished cooking.
For a cold Autumn pasta salad, set eth vegetables into the refrigerator after cooling, assemble the dressing, and once the noodles are cooked, cool them immediately by running cold water over the noodles in a colander.
Butternut squash vinaigrette dressing
- Butternut squash (sub pumpkin or additional sweet potatoes as another option)
- Water
- Apple cider vinegar
- Dijon mustard
- Maple syrup or date syrup
Tips
- For the best results, dress the fall pasta salad right before serving, either hot or cold.
- Add red pepper flakes for a bit of spice with the sweetness.
- Tofu Feta Cheese tastes great as a topping.
- Vegan Parmesan Cheese also works as a crunchy condiment
- Store leftovers separate from the dressing and dress before eating.
- Dressed pasta salad lasts 3-4 days in an air-tight container in the refrigerator. However, I suggest dressing this pasta salad recipe right before serving. I do not recommend freezing this fall pasta salad.
What should I serve with pasta salad?
- Autumn pasta salad is an entree salad, but it may also be served as a side dish with grilled tofu, Tempeh Kabobs, Beet Burger, or any favorite entrees.
How can protein be added to fall pasta salad?
- Tofu Feta Cheese, Grilled Tempeh, Grilled Tofu, or lentils are suggested to add a protein source to the Autumn pasta salad.
If you love the flavors of fall, try these delicious, healthy recipes!
- Fall Harvest Salad Recipe
- Harvest Bowl
- Autumn Pear Salad Recipe
- Pumpkin Rigatoni Recipe
- Roasted Pumpkin Vinaigrette
- Curry Butternut Squash Soup
- How to Make Butternut Squash Pasta
- Vegan Butternut Squash Chili
- Butternut Squash Lasagna
- Roasted Butternut Squash Salad
- Butternut Squash Potato Soup
Autumn Pasta Salad
Ingredients
Autumn Pasta Salad
- 8 ounces whole-grain pasta any shape or gluten-free pasta of choice
- 3 cups sweet potatoes cut into equal-sized cubes (skin on or off)
- ½ head cauliflower cut into florets
- 1 head broccoli cut into florets
- 8 ounces Brussels sprouts cut in half
- 8 ounces mushrooms cut in half
- 1 leek sliced into equal-sized bite-sized pieces
- 1 Tablespoon garlic powder
- 2 teaspoons turmeric
- 2 teaspoons black pepper
Butternut squash vinaigrette
- 1 ½ cups roasted butternut squash sub pumpkin, sweet potato, or pumpkin puree
- 1/1/2 cups water if using pumpkin puree, reduce by half
- ¼ cup apple cider vinegar
- 2 Tablespoons dijon mustard
- 2 Tablespoons maple syrup or substitute date syrup
Instructions
Autumn Pasta Salad
- Preheat oven to 400 degrees.
- Prepare two baking sheets with silicone mats or parchment paper.
- On one baking sheet making a single layer of broccoli, mushrooms, and leeks.
- On the second baking sheet, make a single layer of the remaining vegetables, but separate the butternut squash, as it will be needed for the dressing after roasting.
- Sprinkle both pans of vegetables with seasonings.
- Roast the pan containing the mushrooms for 17-20 minutes,
- Roast the pan containing the sweet potatoes for 30 minutes.
- While vegetable roast, prepare the pasta and assemble the other dressing ingredients.
- If eating the fall pasta salad warm, plan for the pasta to finish cooking shortly before the vegetables finish roasting.
- If choosing the cold option, drain the pasta and run through cold water to cool pasta.
- Combine pasta (warm or cold) with roasted vegetables.
Butternut Squash Vingiarette
- Once the butternut squash is finished roasting, separate it from the other vegetables and place it into a blender with the remaining ingredients.
- If using puree instead of roasted fresh squash or pumpkin, reduce the water by one-half.
- Blend until smooth
- Do not dress until ready to serve.
- Toss with dressing and serve.
Notes
Tips
- For the best results, dress the fall pasta salad right before serving, either hot or cold.
- Add red pepper flakes for a bit of spice with the sweetness.
- Tofu Feta Cheese tastes great as a topping.
- Vegan Parmesan Cheese also works as a crunchy condiment
- Store leftovers separate from the dressing and dress before eating.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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