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!
This easy vegetarian pasta dish can be served as a main or side! I also recommend making this for meal prep. It's fantastic as leftovers for lunch throughout the week! If your looking for another meal prep dish, make sure to try edamame quinoa salad with sesame ginger dressing.
Harvest pasta salad is popular during the fall months and even into the winter season. It pairs well with vegan roasted garlic mashed potatoes and miso mushroom gravy.
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Why You'll Love This Recipe
- This fall pasta salad recipe 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!
- Harvest pasta salad stores well and makes for a tasty lunch to meal prep.
- This vegan pasta salad is made without mayo! Instead we use this homemade sweet maple balsamic dressing.
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.
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.
Step By Step Instructions
Preheat the oven to 400 degrees Fahrenheit. 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.
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.
Fall Harvest Pasta Salad
Ingredients
- 1 tablespoon 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 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
Anonymous says
This is simple, healthy and tasty! I love bring this fall pasta salad for lunch!