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Autumn Pasta Salad
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5 from 1 vote

Autumn Pasta Salad

Autumn pasta salad 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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: Italian
Diet: Vegan
Servings: 6 servings
Calories: 320kcal


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


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.



  • 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. 


Calories: 320kcal | Carbohydrates: 70g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 166mg | Potassium: 1176mg | Fiber: 12g | Sugar: 13g | Vitamin A: 14326IU | Vitamin C: 157mg | Calcium: 138mg | Iron: 3mg