Fall Inspired Pasta Salad
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I’m going to start this post by apologizing to Mr. Britnell for not taking his adamant suggestion on the name of this post. When he saw the box of pasta sitting on the counter and found out what I was making, he said that I HAD to name this recipe “FarFALLe pasta salad”. While I think that is a very clever idea, I decided to go for something a bit more…straight forward :) I think “Fall Inspired Pasta Salad” is pretty straight forward, yea?
If you remember from the summer (here, here, and here), I found a nice groove with pasta salads this year. It’s just so easy and anything that involves pasta is my JAM! However, I don’t really think it’s quite fair that pasta salad is reserved as a summer meal. I mean, there are plenty of autumnal veggies that would love to be tossed with some noodles, a bit of yummy sauce, and enjoyed for dinner (or lunch, whatever).
At the very least, the idea of this Fall Past Salad sounded great in my head. As it turns out, it’s equally as DELICIOUS in real life :D
I didn’t really recipe test this at all. I mean, this was the recipe test. It was so good the first time, it needed no tweaking besides a tad bit more of the sauce which I have conveniently added into the recipe for you already.
I tried this pasta salad warm, cold, AND re-heated. All of them were PERFECT but if I had to choose, I am a pretty big fan of it warm. I want to pretend that I like it warm because it’s cold outside and I just want to be toasty. However, it’s been in the mid to upper 80s in Nashville this week. So, cold pasta salad would do just fine. I just like it warm though.
And, full disclosure (in case you didn’t already know): Brussels Sprouts kind of stink when you reheat them. They’re still delicious….just a little on the stinky side. Don’t say I didn’t warn you. Alternatively, just eat it warm and then have the leftovers cold. Problem solved.
In case you didn’t already know this about pasta salads, they’re extremely versatile. So, use my recipe as a base and try adding in some more autumnal inspired veggies!
Happy weekending, friends! I’m spending mine in Portland, Oregon with some of my all time favorite people!
HERE is another one of my favorite Vegan Pasta Salad Recipes!
Other Plant Based Pasta Salads:
- Quick & Easy Pasta Salad
- Ranch Pasta Salad
- Cucumber Pasta Salad
- Lemon & Broccoli Pasta Salad
- Macaroni Salad
See How to Make the Pasta Salad:
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- 1 pound of pasta (I used Farfalle)
- 2 tablespoons f olive oil
- 2 cups of brussels sprouts, quartered or halved
- 2 cups of cubed butternut squash
- 1/2 cup of water (plus more as needed)
- 1 teaspoon of garlic salt
- 1/2 cup of walnuts/ pecans
For the dressing:
- 2 tablespoons of apple cider vinegar
- 6 tablespoons of olive oil
- 2 tablespoons of maple syrup
- 2 tablespoons of dijon mustard
- 1/4 teaspoon of cinnamon
- Put your pasta on to cook in a large pot and cook according to instructions and desired done-ness. Once done, drain and set aside.
- Make the dressing by whisking together all of the dressing ingredients. Set aside.
- In a large skillet heat the olive oil over medium heat and then add in the brussles sprouts and butternut squash chunks. Saute for 5 minutes.
- Add in the water, cover the pot, and let steam for about 8-10 minutes, stirring frequently, until the veggies are tender and the squash can be easily pierced with a fork. Take off of heat.
- In a large bowl, combine the pasta, veggies, nuts, and dressing. Toss to coat.
- ENJOY! I prefer this pasta salad warm but it also tastes pretty good cold!
- Prep Time: 10 minutes
- Cook Time: 15 minutes