1. Can I use other vegetables in this Vegan Fall Pasta Salad?

Absolutely! The beauty of this salad is that it’s easily customizable. While Brussels sprouts, sweet potatoes, and mushrooms are the base, you can swap in other fall vegetables like carrots, parsnips, or even roasted apples for an extra layer of sweetness. Feel free to use whatever seasonal vegetables you prefer or have on hand.

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

Yes, this salad is great for meal prep! You can roast the vegetables and cook the pasta ahead of time, then store them in the fridge. Keep the dressing separate until you're ready to serve to prevent the salad from getting soggy. The salad will stay fresh for up to 4 days when stored properly in an airtight container.

Is there a substitute for the vegan mayo in the dressing?

If you prefer not to use vegan mayo, you can easily substitute it with tahini or cashew cream for a creamier texture. Both options will still provide a rich, satisfying base for the poppy seed dressing. You can also try using olive oil and a touch of mustard for a lighter dressing.

Vegan Fall Pasta Salad – Easy and Flavorful Recipe

Description

This Vegan Fall Pasta Salad combines roasted seasonal vegetables like Brussels sprouts, sweet potatoes, and mushrooms with a creamy vegan poppy seed dressing. It’s a satisfying dish that’s perfect for fall, offering a warm and hearty meal that’s just as delicious cold. Great for potlucks, meal prep, or a cozy dinner at home.

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
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

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Instructions

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Slice Brussels sprouts, chop sweet potatoes, quarter mushrooms, slice leeks, and mince garlic. Place all vegetables on the prepared sheet pan.
Drizzle the veggies with olive oil and sprinkle with salt. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway through, until tender and lightly browned.
While vegetables roast, cook the pasta according to package directions. Drain and let cool.
For the dressing, whisk together the vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder in a small bowl until fully combined. Taste and adjust seasoning as needed.
Once vegetables are roasted, remove them from the oven and let cool for a few minutes.
In a large mixing bowl, combine the cooked pasta with the roasted vegetables. Pour the dressing over the top and toss everything together to coat evenly.
Serve immediately, or chill and serve later.

Notes

This recipe is highly customizable—feel free to swap in other seasonal vegetables like carrots or parsnips.
Keep the dressing separate until ready to serve to prevent the salad from becoming soggy if storing leftovers.
If you prefer a lighter dressing, try omitting the poppy seeds or substituting with sesame seeds.

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 8g
Sodium: 500mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg