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Fall Harvest Vegan Pasta Salad

Vegan pasta salad ingredients in large bowl
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5 from 1 review

This Fall Harvest Vegan Pasta Salad combines the best fall flavors a bowl. It's a great side dish option for a vegan Thanksgiving holiday meal.

Ingredients

Pasta Salad

  • 1 lb Pasta, short shape such as fusilli, rotini, or penne
  • 4 cups small diced Butternut Squash
  • 2 tablespoons Olive Oil
  • 2 medium Apples, chopped
  • 2/ cup Dried Cranberries
  • 2/3 cup roughly chopped Pecans
  • 1/4 cup chopped fresh Parsley

Apple Cider Vinaigrette

  • 1/3 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Lemon Juice
  • Salt and Pepper

Instructions

  1. Preheat Oven and Boil Water. Preheat oven to 375 degrees F and bring a large pot of salted 
  2. Roast Squash. When oven is preheated, toss the diced butternut squash with the olive oil on a sheet pan and season with salt and pepper to taste. Spread into an even layer. Roast in the preheated oven for 20-25 minutes, tossing/flipping halfway through.  The squash is down when it is tender when pierced with a fork and slightly golden and crispy on the edges.
  3. Cook the pasta. Meanwhile, use the boiling pot of water and cook the pasta to al dente, according to package directions. Drain and set aside.
  4. Mix the dressing. Mix up the dressing ingredients and season with a pinch of salt and pepper, to taste. I like to shake everything up in a mason jar or whisk together in a small bowl.
  5. Assemble the pasta salad. In a large bowl toss the cooked pasta, roasted squash, apples, cranberries, and pecans with the salad dressing. Fold in the fresh parsley, taste, and season with salt and pepper, to taste.
  6. Serve and Enjoy!

Nutrition

Find it online: https://kathleenscravings.com/fall-harvest-vegan-pasta-salad/