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–+ servings
Fall Pasta Salad

Fall Pasta Salad That Delivers Flavorful Harvest Goodness

This Fall Pasta Salad captures the essence of autumn with roasted vegetables and tangy dressing, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 8 hours
Total Time 9 hours
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Pasta Use any pasta shape of choice for fun texture.
  • 2 cups Sweet Potatoes Adds natural sweetness; butternut squash is a great substitute.
  • 2 cups Brussels Sprouts Savory crunch; can swap with broccoli or red onions.
  • 1 cup Olives Adds briny depth; can use capers for more saltiness.
  • 1 cup Radicchio Introduces a lovely bitter note; red cabbage works as an alternative.
  • 1 cup Goat Cheese Creamy addition; feta cheese is an excellent substitute.
  • 1/2 cup Pepitas Offers a delightful crunch and nutty flavor; sunflower seeds can be swapped.
For the Dressing
  • 1/4 cup Sherry Vinegar Provides tanginess; apple cider vinegar can be used instead.
  • 1/2 cup Olive Oil Base for dressing, extra virgin enhances flavor.
  • 1 tsp Kosher Salt Amplifies flavors; sea salt can be used.
  • 1/2 tsp Pepper For a mild heat; freshly cracked pepper preferred.
  • 2 cloves Garlic Infuses dressing with depth; fresh is recommended.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • pot
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Toss Brussels sprouts and sweet potatoes with olive oil and kosher salt. Spread on baking sheet and roast for about 40 minutes.
  3. Whisk together olive oil, sherry vinegar, kosher salt, pepper, and minced garlic in a mixing bowl. Set aside.
  4. Cook pasta in salted water according to package instructions, then drain and let cool slightly.
  5. Combine pasta, roasted vegetables, and dressing. Toss gently, then let cool for about 20 minutes.
  6. Fold in radicchio, goat cheese, and pepitas gently.
  7. Refrigerate the salad for at least 8 hours or up to 2 days before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 450mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Allow the salad to marinate in the fridge for enhanced flavor. Adjust dressing moisture if needed before serving.

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