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–+ servings

Fall Harvest Pasta Salad

This Fall Harvest Pasta Salad recipe celebrates the very best of autumn produce all tied together with a creamy tahini-maple dressing. It’s the perfect "in-between" recipe to make this September, the transitional weeks between summer and fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6 servings

Ingredients
  

For the Pasta Salad

  • 1 lb short-form pasta
  • 5 bay leaves optional
  • 1 butternut squash peeled and cubed
  • 1 red onion sliced
  • 1 lb Brussels sprouts trimmed and quartered
  • 5 cups arugula
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon pumpkin pie spice sub cinnamon if you don't have
  • salt and pepper to taste

For the Dressing

  • 2 teaspoon white miso paste
  • ⅔ cup tahini
  • 3 tablespoon pure maple syrup
  • 2 teaspoon balsamic vinegar
  • ½ lemon juiced
  • ½ teaspoon garlic powder
  • ¼ teaspoon pumpkin pie spice sub cinnamon if you don't have
  • Reserved pasta water as needed

Instructions
 

  • Cook the pasta: Bring a large pot of water to a boil, season generously with kosher salt, and add the bay leaves. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and discard the bay leaves.
  • Roast the vegetables: Preheat the oven to 425°F and line two baking sheets with parchment paper. Spread cubed butternut squash on one pan, the Brussels sprouts and red onion on the other (you can spread the red onion between the two pans, but try and keep the squash and brussels sprouts separately).
    Toss with olive oil, then season with kosher salt, black pepper, and garlic powder. Season the squash with pumpkin pie spice as well. Roast for 30–45 minutes, tossing halfway through, until the squash is golden and tender and the Brussels sprouts are crisp-tender. Remove each pan as soon as the vegetables are done to avoid burning. The squash might need more time than the brussels sprouts.
  • Make the dressing: In a small mixing bowl or measuring glass, whisk miso paste with 2 tablespoons of reserved pasta water until dissolved. Whisk in tahini, maple syrup, balsamic vinegar, lemon juice, garlic powder, and pumpkin pie spice until smooth. The dressing will be thick. Gradually add more pasta water while whisking, about 1-2 tablespoon at a time, until your desired consistency is reached. The dressing should be creamy but pourable.
  • Assemble the salad: In a large serving bowl, combine the cooked pasta with half the dressing and toss to coat. Add roasted vegetables and arugula, then pour over the remaining dressing. Toss until everything is well coated. Serve warm, room temperature, or chilled.
Keyword autumnal, Fall Recipes, pasta salad, vegan
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