Cozy Vegan Fall Pasta Salad

Fall into flavor with this cozy vegan pasta salad, a heartwarming dish that perfectly embodies the essence of autumn. Featuring tender tri-color pasta paired with roasted sweet potatoes and caramelized Brussels sprouts, this salad is a delightful mix of textures and tastes. Tossed in a creamy maple-Dijon dressing, it's both nourishing and satisfying, making it an ideal side for your fall gatherings or a light main course. With the added crunch of walnuts and sweetness from dried cranberries, each bite is a celebration of the season's bounty.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Side Dish Cuisine: American Keyword: Feel free to substitute other nuts or seeds based on preference or dietary needs. This salad can be made ahead of time; just store it in an airtight container in the fridge for up to three days. Servings: Serves 6 Calories: 305kcal Author: Tisha

Ingredients

12 ounces tri-color small pasta shapes
1 pound Brussels sprouts, trimmed and halved
1 large sweet potato, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup fresh parsley, chopped
1/2 cup vegan mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 small clove garlic, minced
1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss halved Brussels sprouts and diced sweet potato with olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender.
Boil salted water in a pot and cook the pasta according to package instructions. Drain and cool under cold water.
Whisk together dressing ingredients: vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, garlic, and black pepper until smooth.
In a large bowl, combine cooled pasta with roasted vegetables, cranberries, walnuts, and dressing. Toss gently to coat.
Stir in chopped parsley and serve chilled or at room temperature.

Nutrition