Vegan Fall Pasta Salad with Pumpkin-Dijon Dressing
This colorful pasta salad brings all the flavors of fall to the table! It’s easy to make, packed with veggies, and tossed in a creamy pumpkin-Dijon dressing that makes every bite taste great.
Servings 4 servings
Calories 610kcal
Ingredients
- 8 ounces farfalle pasta
- 3 cups Brussels sprouts halved
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 15-ounce can cannellini beans drained and rinsed
- 2 cups chopped kale
- ½ cup chopped sun-dried tomatoes
- ⅓ cup pepitas
Pumpkin-Dijon Dressing
- ½ cup pumpkin puree
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 small garlic clove minced
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 tablespoons water to thin, as needed
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, tossing halfway through, until browned and tender.
- While the Brussels sprouts roast, prepare the pasta. Cook according to package directions until al dente. Drain and rinse under cool water.
- Whisk together the pumpkin, olive oil, apple cider vinegar, Dijon, maple syrup, garlic, thyme, smoked paprika, salt, and pepper. If needed, add water, 1 tablespoon at a time, until smooth and pourable.
- Add kale to a large bowl with a tablespoon or two of the dressing. Massage with your hands for about 30 seconds to soften it.
- Add pasta, roasted Brussels sprouts, cannellini beans, sun-dried tomatoes, and pepitas. Pour over the remaining dressing and toss well.
- Serve immediately or refrigerate and serve later. Add a splash of water or olive oil before serving if the pasta has absorbed too much dressing.
Nutrition
Calories: 610kcal | Carbohydrates: 82g | Protein: 22g | Fat: 25g | Fiber: 12g