Fall Pasta Salad
This scrumptious recipe is easy to make and bursting with warm, fall flavors!
Servings: 10 to 12 people
Ingredients
For Roasted Vegetables:
- 1 pound (454 grams) brussels sprouts, halved or quartered depending on size (about 3 cups)
- 1 small butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
- ½ medium cauliflower, cut into florets (about 3 cups)
- 1 medium red onion, cut into ½-inch wedges
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt (or to taste)
For Pasta:
- 1 pound (454 grams) rotini pasta (or other spiral pasta)
For Dressing:
- ¼ cup apple cider vinegar
- ¼ cup finely diced shallot
- 1 teaspoon kosher salt (or to taste)
- ¾ cup extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon freshly ground pepper
For Pasta Salad:
- 4 cups thinly sliced kale (One 7 ounce /198 gram bunch)
- ⅓ cup dried cranberries
- ⅓ cup roasted pepitas
Equipment
- Large Baking Sheet (or Two)
- Dutch Oven or Pasta Pot
- Large Bowl
Instructions
Prepare Roasted Vegetables:
- Preheat oven to 425°F (220°C).
- Place brussels sprouts, butternut squash, cauliflower, and red onion on a large baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 ½ teaspoons dried rosemary, 1 teaspoon garlic powder, ½ teaspoon dried thyme, and 1 teaspoon kosher salt. Mix well.
- Roast veggies for 20 minutes, then flip and continue baking for another 15 to 20 minutes, or until vegetables are browned and tender. Set aside.
Prepare Pasta:
- While vegetables roast, bring a large pot of well-salted water to a boil. Add pasta, then cook until tender.
- Drain well, then return to pot.
- Stir in ½ of the dressing, then set aside to cool.
Prepare Dressing:
- While pasta cooks, combine ¼ cup apple cider vinegar, ¼ cup diced shallot, and 1 teaspoon kosher salt in a mason jar (or bowl). Stir well to dissolve salt.
- Add ¾ cup olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and ¼ teaspoon ground pepper to shallot mixture.
- Cover jar, then shake until ingredients are emulsified. Dressing should look thick and creamy when done. (If using a bowl, whisk ingredients together.)
Prepare Pasta Salad:
- While pasta cooks, place 4 cups sliced kale in a large bowl. Add 1 to 2 tablespoons dressing, plus a small pinch of salt.
- Using hands, massage dressing into kale for a couple minutes. Kale should be dark green, and the volume should be reduced by about half, when you're done.
- When everything else is ready, combine the roasted vegetables, pasta, kale, remaining dressing, ⅓ cup dried cranberries, and ⅓ cup roasted pepitas in a large bowl (or the pasta pot). Mix well, then season with additional salt to taste (only if needed).
- Serve pasta salad warm or chill until ready to eat. Enjoy!
Notes
Servings - This recipe will serve about 10 to 12 people as a side dish, or 6 to 8 as a main course.
Game Plan - While this pasta salad has a few components, they're all really easy! To speed up the process, you'll work on different parts of the recipe at the same time. Following the recipe in the order that it's written will help keep you on track.
Roasting the Veggies - The vegetables should be spread on the baking sheet in a single layer. Use two baking sheets if your pan is overcrowded.
More - Check out the info before this recipe card for helpful tips, recipe variations, serving suggestions, and more!
Nutrition
Serving: 418g
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