Fall vegetable pasta salad is a vibrant and hearty dish that celebrates the seasonal bounty of autumn. This colorful salad combines roasted or sautéed fall vegetables with pasta, creating a deliciously satisfying meal that can be served warm or cold. Perfect for potlucks, family gatherings, or as a side dish for your fall celebrations, here’s how to make a delectable fall vegetable pasta salad.
Fall Vegetable Pasta Salad Recipe
Ingredients:
- 8 oz pasta (farfalle, penne, or your favorite shape)
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach or arugula
- ½ red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ teaspoon dried thyme or rosemary (optional)
- ¼ cup feta cheese or goat cheese, crumbled (optional)
- ¼ cup walnuts or pecans, toasted (optional)
For the Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions:
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Vegetables:
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced butternut squash, halved Brussels sprouts, and red bell pepper with 2 tablespoons of olive oil, garlic powder, salt, pepper, and herbs if using. Spread them in a single layer.
- Roast the Vegetables:
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Toss halfway through to ensure even roasting.
- Make the Dressing:
- In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Combine the Salad:
- In a large bowl, combine the cooked pasta, roasted vegetables, spinach or arugula, and diced red onion. Pour the dressing over the salad and toss gently to combine.
- Add Optional Ingredients:
- If desired, add crumbled feta cheese or goat cheese and toasted walnuts or pecans for extra flavor and texture. Toss lightly to mix.
- Serve:
- This salad can be served immediately while warm or chilled in the refrigerator for about 30 minutes for a refreshing cold salad.
Serving Suggestions:
- As a Main Dish: This fall vegetable pasta salad can stand alone as a filling vegetarian main dish, especially with the addition of cheese and nuts for protein.
- As a Side Dish: Pair it with roasted meats, grilled chicken, or fish for a well-rounded meal.
- Picnic or Potluck Favorite: This pasta salad travels well, making it a great option for potlucks or gatherings.
Tips for Perfect Fall Vegetable Pasta Salad:
- Customize Your Vegetables: Feel free to use other seasonal vegetables such as roasted sweet potatoes, carrots, or kale. The key is to choose vibrant, fall-inspired produce.
- Add Protein: For a more substantial salad, consider adding cooked chicken, turkey, or chickpeas.
- Make It Ahead: This salad can be prepared in advance. Just store the dressing separately until you’re ready to serve to keep the salad fresh.
- Leftovers: Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s a perfect lunch option!
Conclusion
Fall vegetable pasta salad is a wonderful way to enjoy the flavors of the season. Its combination of hearty vegetables, pasta, and a tangy dressing creates a satisfying dish that appeals to all palates. Whether served warm or chilled, this salad is sure to become a favorite at your fall gatherings, offering a colorful and nutritious addition to your table. Enjoy this delightful recipe as a celebration of the harvest season!
