1. Can I make Vegan Fall Pasta Salad ahead of time?

Yes, this pasta salad can be made ahead of time! In fact, it often tastes even better after the flavors have had time to meld together. Prepare the roasted vegetables and pasta, then toss them with the poppy seed dressing just before serving. If you're storing it for later, keep the dressing separate and add it when you're ready to enjoy.

2. What other vegetables can I use in Vegan Fall Pasta Salad?

Feel free to swap out the vegetables based on what’s in season or what you have available. Some great alternatives include roasted butternut squash, cauliflower, or parsnips. You can even add extra greens like spinach or kale for a more vibrant touch.

3. Can I make the dressing without poppy seeds?

Absolutely! If you're not a fan of poppy seeds or need an alternative, you can simply leave them out. For a similar texture, you could substitute sesame seeds, or you could use a dash of lemon zest for extra flavor.

4. Is this recipe suitable for meal prep?

Yes, this Vegan Fall Pasta Salad is perfect for meal prep! It stores well in the fridge for 2-3 days, and you can keep the dressing separately to maintain the salad’s freshness. It's a great option for lunches throughout the week, offering a healthy and satisfying meal that you can enjoy at your convenience

Vegan Fall Pasta Salad – Easy, 10-Minute Recipe

Name: Vegan Fall Pasta Salad
Prep time: 15 min
Cook time: PT-487605H47M51S
Total time: PT-487605H47M51S
Cuisine: American
Ingredients: 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 (for dressing); 2 Tablespoons Apple cider vinegar; 2 Tablespoons Agave; 1 Teaspoon Dijon mustard; 1 Tablespoon Poppy seeds; 1/2 Teaspoon Salt (for dressing); 1/2 Teaspoon Onion powder

Description

This Vegan Fall Pasta Salad combines roasted seasonal vegetables, creamy poppy seed dressing, and hearty pasta for a healthy, delicious meal perfect for autumn. It’s versatile, simple to prepare, and can be served warm or cold, making it ideal for any occasion.

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 (for dressing)
2 Tablespoons Apple cider vinegar
2 Tablespoons Agave
1 Teaspoon Dijon mustard
1 Tablespoon Poppy seeds
1/2 Teaspoon Salt (for dressing)
1/2 Teaspoon Onion powder

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Instructions

Preheat the oven to 400°F (200°C).
Cut the Brussels sprouts, leek, sweet potatoes, and mushrooms. Add garlic cloves to the mix.
Toss the vegetables with olive oil and salt, then arrange them on a sheet pan.
Roast the vegetables for 20-25 minutes, tossing halfway through for even roasting.
While the vegetables roast, cook the pasta according to package instructions. Drain and let cool.
In a small bowl, whisk together the vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder for the dressing.
Once the vegetables are roasted, let them cool for a few minutes.
In a large bowl, combine the cooled pasta with roasted vegetables. Pour the dressing over and toss everything together.
Serve immediately, or chill and serve later.

Notes

Feel free to swap out vegetables based on availability or personal preference, such as using cauliflower instead of Brussels sprouts.
If you’re not a fan of poppy seeds, try sesame seeds or omit them entirely.
For added crunch, consider topping with toasted pecans or walnuts.
Store leftovers in the fridge for up to 3 days. Keep the dressing separate if storing to maintain freshness.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Main Course, Side Dish
Method: Roasting, Mixing
Cuisine: American, Vegan

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 450mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg