Description
This Vegan Fall Pasta Salad is a hearty and colorful dish filled with seasonal vegetables, tossed in a creamy poppy seed dressing that perfectly complements the autumn flavors.
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
- Vegan Creamy Poppy Seed Dressing
- 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 the oven to 400°F (200°C).
- On a baking sheet, toss the Brussels sprouts, leek, sweet potatoes, mushrooms, and garlic with olive oil and salt. Bake for 25-30 minutes until tender.
- While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.
- In a bowl, whisk together the vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder to make the dressing.
- In a large bowl, combine the roasted vegetables, cooked pasta, and creamy dressing. Mix well to combine.
- Serve warm or at room temperature, and enjoy your Vegan Fall Pasta Salad!
Notes
Feel free to add in your favorite seasonal vegetables or nuts for extra crunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish, Main Course
- Method: Roasting, Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Vegan Fall Pasta Salad, Vegan pasta, Autumn salad, Creamy dressing