- VE
- LC
Fall Inspired Pasta Salad
I don’t really think it’s quite fair that pasta salad is reserved as a summer meal. I mean, there are plenty of autumnal veggies that would love to be tossed with some noodles, a bit of yummy sauce, and enjoyed for dinner (or lunch, whatever). At the very least, the idea of this Fall Past Salad sounded great in my head. As it turns out, it’s equally as DELICIOUS in real life :D
Ingredients
For the dressing:
Instructions
- Step 1
Put your pasta on to cook in a large pot and cook according to instructions and desired done-ness. Once done, drain and set aside.
- Step 2
Make the dressing by whisking together all of the dressing ingredients. Set aside.
- Step 3
In a large skillet heat the olive oil over medium heat and then add in the brussles sprouts and butternut squash chunks. Saute for 5 minutes.
- Step 4
Add in the water, cover the pot, and let steam for about 8-10 minutes, stirring frequently, until the veggies are tender and the squash can be easily pierced with a fork. Take off of heat.
- Step 5
In a large bowl, combine the pasta, veggies, nuts, and dressing. Toss to coat.
- Step 6
ENJOY! I prefer this pasta salad warm but it also tastes pretty good cold!
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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