This Autumn pasta salad recipe is a combination of fresh in-season vegetables, roasted to perfection and added to whole-grain bow-tie pasta, then tossed in a butternut squash vinaigrette. Served hot or cold, this entree pasta salad also works well as a side dish for the holidays.
I love the Fall season. Since I live in the desert, Autumn is a little like summer. So, today, I created an Autumn pasta salad recipe, served cold or hot and tastes just 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.
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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.
Fall Pasta Salad Ingredients
First, choosing vegetables in season is cheaper and provides the freshest produce.
- Whole-Grain Pasta: I chose bow-tie pasta, but any type and shape of pasta works well.
- Sweet Potatoes: Sweet potatoes are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.
- Cauliflower: Cauliflower is rich in nutrients such as vitamin C, vitamin B6, vitamin K, folate, potassium, magnesium, phosphorus, manganese, and fiber.
- Broccoli: Broccoli is a great source of antioxidants and may enhance your health by reducing inflammation, improving blood sugar control, boosting immunity, and promoting heart health.
- Brussel Sprouts: Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health. They're also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.
- Mushrooms: Mushrooms or fungi have been touted for centuries for their medicinal benefits, including antibacterial, anti-inflammatory, and antioxidant properties. Unlike other kinds of superfoods, almost all varieties are exceptionally potent and healthful.
- Leeks: Leeks are prebiotics, a type of fiber that is good for our beneficial gut bacteria. They assist in balancing the bacteria, which aids in a healthy digestive system. Leeks are an excellent source of vitamin K and a good source of vitamin A and manganese.
- Garlic Powder: Garlic powder provides all the benefits of fresh garlic but is more convenient to use and doesn't cause bad breath! Garlic powder is a great way to add garlic flavor to any dish.
- Turmeric: turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.
- Black Pepper: Black pepper is known to increase the levels of curcumin in your body by up to 2000%. The combination of turmeric and black pepper can reduce inflammation in your stomach and digestive tract, making it easier for you to digest food more effectively.
Fall Pasta Salad Ingredient Substitutions
- Choose any type and shape of pasta preferred. Gluten-free pasta works as well.
- Instead of sweet potatoes, opt for butternut squash, pumpkin, or canned purees.
- Roast any combination of vegetables you prefer.
- Eggplant is often swapped for mushrooms in recipes.
- Green or spring onions are similar to leeks.
- Use 1 medium garlic clove to substitute for ¼ teaspoon garlic powder.
- Try fresh grated turmeric instead of turmeric powder.
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.
How to Make Autumn Pasta Salad
Because the vegetables 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, Brussels sprouts, and cauliflower need more time.
- 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.
Once roasted, separate the butternut squash to assemble the dressing, and place the remaining roasted vegetables into a bowl.
Butternut Squash Vinaigrette Dressing Ingredients
- Butternut Squash: The roasted squash is separated from the rest of the roasted vegetables to make the dressing. However, you can substitute pumpkin or use additional sweet potatoes as another option.
- Water: The water thins the dressing; however, if substituting a puree, see the note about reducing the water in the dressing.
- Apple Cider Vinegar: Apple cider vinegar provides acidity to the dressing.
- Dijon Mustard: Dijon mustard gives the dressing a rich and deep flavor.
- Maple Syrup: Maple syrup naturally sweetens the dressing without adding any refined sugar.
Dressing Substitutions
- Add 1 ½ cup additional sweet potatoes to separate after roasting for the dressing. Or use frozen butternut squash, or fresh or pureed pumpkin.
- White vinegar substitutes apple cider vinegar.
- Stone ground mustard is a natural substitution for dijon mustard in recipes.
- Date syrup or agave replaces maple syrup in recipes.
Serving Suggestions
- 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 the vegetables into the refrigerator to cool, assemble the dressing, and once the noodles are cooked, cool them immediately by running cold water over the noodles in a colander.
Recipe FAQs
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.
Autumn pasta salad is an entree salad, but it may also be served as a side dish with grilled tofu, veggie burgers, or tempeh kabobs.
Add tofu feta cheese, air fried tofu or tempeh, or add beans or spinach.
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.
Try this delicious Autumn pasta salad recipe this fall. It is full of super food ingredients!
More Delicious Recipes to Try this Fall
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📖 Recipe
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
- 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! 🙂
Jetta
Love your recipes. Thank you
Kathy Carmichael
Thank you! I appreciate he feedback!