This healthy fall harvest pasta salad is easy to make and packed full of your favorite fall produce! I love the simplicity and versatility of this dish. Feel free to throw in whatever veggies you have laying around that need to be used up before the end of the week!
Pasta salad can be served as a main dish or side! I also enjoy making this recipe as a meal prep. Similar to my edamame quinoa salad with sesame ginger dressing, this recipe is fantastic as leftovers for lunch throughout the week!
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Why You'll Love This Recipe
- Fall harvest pasta salad is easy to make and has simple seasonal ingredients.
- It will easily feed 4-6 people and is great for a potluck or thanksgiving pasta salad!
- This healthy pasta salad stores well and makes for a tasty lunch to meal prep.
- This vegan pasta salad is made without mayo!
Ingredient Notes
- Butternut squash - or your favorite fall/winter squash!
- Brussels sprouts - they get a little crispy in the oven which makes them taste amazing and adds a bit of crunch to the salad!
- Kale - I suggest using tuscan, dinosaur or regular kale. Arugula can also be substituted in!
- Garlic - the garlic cloves get roasted in the oven and mixed into the dressing.
- Whole wheat rotini - substitute regular pasta in if you don’t like whole wheat.
- Maple syrup - brings a touch of sweetness with fall flavors.
- Balsamic vinegar - balances out the sweetness.
- Olive oil - for roasting the veggies and the dressing.
- Spices - salt, garlic powder and cayenne pepper.
Step By Step Instructions
Preheat the oven to 400 degrees. Toss the butternut squash, brussels sprouts and whole garlic cloves in 1 tablespoon olive oil, salt, garlic powder and cayenne pepper.
Place the veggies and garlic on a baking sheet. Roast for 30 minutes, stirring once halfway through.
Cook the pasta according to package directions. Set aside.
Massage the kale using your hands for 30 seconds to 1 minute until wilted.
Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together.
Combine all ingredients in a large bowl. Serve and enjoy!
Tips and Tricks
- Make sure to leave the whole garlic cloves in their skin while roasting. You should be able to squeeze the clove out of the skin once it comes out of the oven.
- Cook the pasta al-dente. Make sure to check the instructions for your pasta to determine how long to cook it.
- You can make fall harvest pasta salad up to three days in advance. Make sure to store the dressing separately until ready to serve.
- Buy pre-cut butternut squash for quicker prep time.
- Remove the stems from the kale so it's not as tough to eat. I find the kale leaves easier to digest than the stems.
Substitutions and Variations
- Butternut squash - substitute in various winter squashes such as acorn, honeynut, delicata, or kabocha squash! Sweet potatoes can also be used in place of squash.
- Kale - any leafy green should do the trick. Beet greens or swiss chard will add some bitterness to the dish, while arugula will add a peppery flavor.
- Whole wheat rotini - use regular pasta if you don’t like whole wheat. Try using tri-colored pasta for a colorful twist! Other pasta shapes such as farfalle or cavatappi work well in this dish.
- Maple syrup - you can substitute honey or agave in place of maple syrup.
- Balsamic vinegar - try apple cider vinegar for a different flavor.
Storing and Reheating
You can make this dish up to three days in advance, however make sure to store the dressing separately until ready to serve.
Store the harvest pasta salad in an airtight container in the fridge for up to 3 days. Enjoy warm or serve cold.
To reheat, simply microwave the pasta.
Frequently Asked Questions
Yes, pasta salad should be refrigerated. It can be left out for two hours but after that should go in an airtight container in the fridge.
Yes, you can make this pasta salad up to three days in advance. Keep the dressing separate from the pasta salad until ready to serve.
I do not recommend freezing this pasta salad. It is best served fresh and can be enjoyed for up to 4 days if stored in the refrigerator.
Other Recipes You'll Love
- Pumpkin soup without cream is cozy, comforting and delicious!
- Vegan apple oatmeal muffins are super easy to make for breakfast or a snack!
- Brussel sprouts with raspberry balsamic glaze is a classic recipe to serve this holiday season.
Fall Harvest Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This healthy fall harvest pasta salad is easy to make and packed full of your favorite fall produce!
Ingredients
- 1 tbsp olive oil
- 2 cups butternut squash, cubed
- 2 cups brussels sprouts, halved or quartered
- 3-4 cups of kale
- 2 cloves garlic, skin left on
- 1 lb whole wheat rotini
For the Dressing:
- ¼ cup maple syrup
- ½ cup balsamic vinegar
- 2 tbsp olive oil
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
- Preheat the oven to 400 degrees. Toss the butternut squash and brussels sprouts in 1 tablespoon olive oil, salt, garlic powder and cayenne pepper. Add the garlic cloves, leaving them whole in their peels. Place the veggies and garlic on a baking sheet. Roast for 30 minutes, stirring once halfway through.
- Massage the kale with a pinch of salt or olive oil for 30 seconds to 1 minute until wilted.
- Cook the pasta according to package directions. Set aside.
- Remove the garlic cloves from the peels. Chop up the garlic. Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together.
- Combine all ingredients in a large bowl. Serve and enjoy!
Notes
- Cook the pasta al-dente. Make sure to check the instructions for your pasta to determine how long to cook it.
- Buy pre-cut butternut squash for quicker prep time.
Keywords: fall harvest pasta salad
Anonymous
This is simple, healthy and tasty! I love bring this fall pasta salad for lunch!
★★★★★