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–+ servings
Fall Pasta Salad

Savory Fall Pasta Salad with Roasted Veggies to Fall in Love

Enjoy a delicious Fall Pasta Salad filled with roasted vegetables and a tangy sherry vinaigrette, perfect for seasonal dining.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 9 hours 10 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz short pasta (penne or rotini)
For the Roasted Vegetables
  • 1 lb Brussels sprouts or kale/spinach as a substitute
  • 2 cups sweet potatoes (cubed) or butternut squash
For the Dressing
  • ½ cup sherry vinegar or red wine vinegar
  • ½ cup olive oil or avocado oil
  • 1½ tsp kosher salt or sea salt
  • ¼ tsp black pepper freshly cracked
  • 2 cloves garlic (minced) or garlic powder
For the Salad
  • 2 cups radicchio (thinly sliced) or arugula/radishes
  • 4 oz goat cheese (crumbled) or feta/blue cheese
  • ½ cup pepitas or sunflower seeds

Equipment

  • Oven
  • Large pot
  • Mixing Bowl
  • Baking Sheet

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, toss halved Brussels sprouts and cubed sweet potatoes with olive oil and salt. Roast for about 40 minutes, flipping halfway through.
  3. Whisk together olive oil, sherry vinegar, salt, pepper, and minced garlic in a large bowl for the vinaigrette.
  4. Cook pasta in salted boiling water until al dente, then drain and cool.
  5. Combine roasted vegetables and cooled pasta in a mixing bowl. Drizzle with vinaigrette and toss.
  6. Fold in radicchio, goat cheese, and pepitas gently.
  7. Cover salad tightly and refrigerate for at least 8 hours or overnight.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This pasta salad is best prepared a day in advance for optimal flavor melding. The salad can be served cold or gently reheated for a warm version.

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