Autumn Pasta Salad

5 from 1 vote

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: servings

Calories: 320kcal

Author: Kathy Carmichael

Equipment

NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set

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