Go Back
–+ servings
Fall Vegetable Pasta Salad

Marinated Fall Vegetable Pasta Salad

iamwinfred
Marinated Fall Vegetable Pasta Salad is the kind of dish that turns a chilly weeknight into something worth looking forward to. Roasted squash and Brussels sprouts soak up a tangy maple balsamic marinade while still warm, so every bite of pasta ends up coated in flavor. This is a cozier cousin to a classic veggie pasta salad, built around the produce that shows up at the farmers market once the weather turns. It works as a hearty side for a holiday table or as a full meal on its own.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Rimmed baking sheet For roasting the vegetables
  • Large pot For boiling the pasta
  • Colander For draining the pasta
  • Large mixing bowl For tossing everything together
  • Cutting board
  • Sharp knife
  • Small whisk Or a jar with a lid, for the marinade
  • Measuring cups and spoons

Ingredients
  

  • 1 pound rotini pasta 455g, or another short pasta shape
  • 3 cups butternut squash peeled and diced into half inch cubes
  • 2 cups Brussels sprouts trimmed and halved
  • 1 medium red onion cut into wedges
  • 1 large red bell pepper diced
  • 1/3 cup extra virgin olive oil divided
  • 3 cloves garlic minced
  • salt and black pepper to taste
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh thyme chopped, or 1/2 teaspoon dried
  • 1/2 cup dried cranberries
  • 3/4 cup feta cheese crumbled
  • 1/2 cup toasted pecans roughly chopped
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  • Peel the butternut squash and cut it into half inch cubes. Trim the ends off the Brussels sprouts and slice them in half through the stem. Cut the red onion into wedges about an inch thick, keeping the root end intact. Dice the red bell pepper into pieces roughly the same size as the squash.
  • Spread the butternut squash, Brussels sprouts, red onion, and bell pepper in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil, then sprinkle with salt and black pepper. Toss everything directly on the pan until evenly coated.
  • Roast for 30 to 35 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized at the edges.
  • While the vegetables roast, bring a large pot of heavily salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Reserve about a half cup of the pasta cooking water before draining.
  • Drain the pasta in a colander and set it aside to cool slightly.
  • In a small bowl or jar, combine the remaining olive oil, minced garlic, balsamic vinegar, Dijon mustard, maple syrup, and fresh thyme. Whisk or shake vigorously until the marinade is smooth and slightly thickened. Season with a pinch of salt and pepper, then taste and adjust the sweetness or acidity if needed.
  • As soon as the vegetables come out of the oven, transfer them to a large mixing bowl while they are still hot. Pour about two thirds of the marinade over the warm vegetables and toss gently to coat. Let the vegetables sit for 10 minutes so they can soak up the marinade.
  • Add the cooked and drained pasta directly into the bowl with the marinated vegetables. Pour in the remaining marinade and toss everything together until the pasta is evenly coated. If the salad looks dry, add a splash of the reserved pasta water, a tablespoon at a time, to loosen it.
  • Fold in the dried cranberries, crumbled feta cheese, and toasted pecans.
  • Give the salad one final gentle toss to distribute the cheese and nuts evenly. Sprinkle the chopped fresh parsley over the top just before serving. Serve warm, at room temperature, or chilled, depending on your preference.

Notes

  • Cut the vegetables into similar sizes so they roast at the same rate.
  • Do not skip marinating the vegetables while they are still warm, since that is when they absorb the most flavor.
  • Cook the pasta just until al dente, since it will continue to soften slightly as it sits in the marinade.
  • Toast the pecans in a dry skillet for a few minutes before adding them for extra flavor.
  • Taste the marinade before adding it and adjust the maple syrup or vinegar to your liking.
  • Swap the butternut squash for sweet potato or acorn squash.
  • Use goat cheese instead of feta for a creamier bite.
  • Add crispy bacon or pancetta for a smoky, savory version.
  • Make it vegan by swapping the maple syrup for agave and skipping the cheese, or using a plant based feta.
  • Stir in baby spinach or arugula at the end for extra greens.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Let the salad sit at room temperature for about 15 minutes before serving cold leftovers.
  • This salad is best served cold or at room temperature, so reheating is not necessary.
  • Freezing is not recommended, since the roasted vegetables and cheese do not thaw well.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 52gProtein: 12gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 380mgPotassium: 520mgFiber: 6gSugar: 14gVitamin A: 120IUVitamin C: 60mgCalcium: 12mgIron: 15mg
Keyword brussels sprouts pasta salad, butternut squash pasta salad, fall pasta salad, maple balsamic pasta salad, marinated vegetable pasta salad
Tried this recipe?Let us know how it was!