Fall Pasta Salad with Roasted Veggies
This easy fall pasta salad is loaded with roasted sweet potatoes, Brussels sprouts, crispy pancetta, cranberries, goat cheese, and pumpkin seeds tossed in a sweet-tangy maple balsamic vinaigrette. Ready in 30 minutes, it’s a colorful make-ahead side dish perfect for Thanksgiving, fall potlucks, and holiday gatherings.
Servings: 12 servings
Calories: 442kcal
Equipment
- Sheet Pan
- colander to drain pasta
Ingredients
Fall Pasta Salad
- 1 pound pasta bowtie or rotini
- 3 cups sweet potatoes peeled and chopped into ½ inch cubes
- 3 cups Brussels sprouts shaved
- 1 cup pancetta chopped
- 2 Tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- 4 ounces goat cheese crumbled
Maple Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup pure maple syrup
- ¼ cup balsamic vinegar
- 2 Tablespoons shallot minced
- 1 Tablespoon Dijon mustard
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain well.
- Roast the vegetables and pancetta. Add sweet potatoes, Brussels sprouts, pancetta, olive oil, and seasonings to a large sheet pan. Toss to coat and spread into an even layer. Roast for 15–20 minutes, tossing halfway through, until the sweet potatoes are fork-tender, the Brussels sprouts have crisp browned edges, and the pancetta is golden.
- Make the vinaigrette. While the pasta and vegetables cook, add all vinaigrette ingredients to a mason jar and shake until combined. If using a bowl, whisk until smooth and emulsified. Set aside.
- Assemble the pasta salad. Add the cooked pasta, roasted vegetables and pancetta, cranberries, and pumpkin seeds to a large serving bowl. Toss gently to combine, then fold in the goat cheese.
- Dress and serve. Pour in about half of the vinaigrette and toss gently. Add more as needed until everything is lightly coated, taking care not to overdress the pasta. Serve warm, at room temperature, or chilled.
Notes
- Cut sweet potatoes into even ½-inch cubes so they cook evenly with the Brussels sprouts and pancetta.
- Cook pasta just to al dente so it holds its texture after being tossed with the vinaigrette.
- Season as you go: salt the pasta water, season the vegetables, and taste the dressing before assembling.
- Start with half the vinaigrette and add more as needed. Save a little extra to refresh the salad before serving.
Nutrition
Calories: 442kcal | Carbohydrates: 48g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 402mg | Potassium: 380mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4993IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 2mg
