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–+ servings
Vegan Fall Pasta Salad

Vegan Fall Pasta Salad Loaded with Roasted Veggie Goodness

This Vegan Fall Pasta Salad is a delightful mix of roasted veggies and creamy poppy seed dressing, perfect for any autumn gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 cups Brussels Sprouts Substitute with kale or green beans if desired
  • 1 cup Leek Onions or shallots can work too
  • 2 cups Sweet Potatoes Swap with butternut squash or pumpkin if preferred
  • 1 cup Mushrooms Eggplant or zucchini can be used instead
  • 3 cloves Garlic Garlic powder can be used for a milder taste
For the Salad Base
  • 8 oz Pasta Choose your favorite type, with gluten-free options available
For the Creamy Dressing
  • 1/2 cup Vegan Mayo Tahini or silken tofu can be alternatives
  • 2 tbsp Apple Cider Vinegar White vinegar can be used as a substitute
  • 1 tbsp Agave Maple syrup can offer a floral note
  • 1 tbsp Dijon Mustard Yellow mustard can be used as an alternative
  • 1 tbsp Poppy Seeds Sesame seeds can be used if preferred
  • 1 tsp Onion Powder Garlic powder can substitute as needed
  • 1 tbsp Olive Oil Avocado oil or neutral oils work as well
  • 1 tsp Salt Essential for flavor enhancement

Equipment

  • Baking sheet
  • Parchment Paper
  • pot
  • Medium bowl

Method
 

Directions
  1. Preheat your oven to 400°F (200°C) and gather your baking sheet and parchment paper.
  2. Chop the Brussels sprouts, leek, sweet potatoes, mushrooms, and garlic into bite-sized pieces, and arrange them on the lined baking sheet.
  3. Drizzle the vegetables with olive oil and sprinkle with salt, tossing until well coated.
  4. Roast the vegetables in the oven for about 20–25 minutes, stirring halfway through.
  5. While the vegetables are roasting, bring a pot of salted water to a boil and cook the pasta according to package instructions.
  6. In a medium bowl, whisk together the vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder until smooth and creamy.
  7. Combine the roasted vegetables with the cooked pasta in a large mixing bowl and pour over the creamy dressing.
  8. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 450mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 16000IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

Feel free to customize the vegetables based on seasonal availability or personal preference.

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