Description
This Vegan Fall Pasta Salad is a hearty and delicious blend of seasonal vegetables tossed with creamy poppy seed dressing, perfect for autumn gatherings.
Ingredients
Scale
- 1 Cup Brussels sprouts
- halved or quartered
- 1 Leek
- sliced
- 1 Cup Sweet potatoes
- chopped(about 1 small one)
- 1 Cup Mushrooms
- halved or quartered
- 4 Cloves Garlic
- chopped
- 2 Tablespoons Olive oil
- 1 Teaspoon Salt
- 16 oz. Pasta
- 1/4 Cup Vegan Mayo
- 3 Tablespoons Olive oil
- 2 Tablespoons Apple cider vinegar
- 2 Tablespoons Agave
- 1 Teaspoon Dijon mustard
- 1 Tablespoon Poppy seeds
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts, leek, sweet potatoes, mushrooms, and garlic. Drizzle with olive oil and salt; toss to coat.
- Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Meanwhile, cook the pasta according to package instructions, then drain and rinse under cold water.
- In a bowl, whisk together vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder to make the dressing.
- In a large mixing bowl, combine the cooked pasta and roasted vegetables, then pour the dressing over the top. Toss until evenly coated.
- Serve warm or chilled, garnished with additional poppy seeds if desired.
Notes
Feel free to mix in other seasonal vegetables like butternut squash or kale for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish, Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Vegan Fall Pasta Salad, pasta salad, vegan recipes, fall recipes, healthy pasta salad