Fall Harvest Pasta Salad is an easy, delicious dish. Made with gluten free, protein pasta and only a few other simple ingredients, it is the perfect vegan side dish. Packed with butternut squash, carrots, red pepper, leafy kale, cinnamon roasted chickpeas and dressed with apple cider vinaigrette, it is perfect for the holidays or a healthy fall meal.
This Perfect Fall Salad
This Fall Harvest Pasta Salad is the perfect fall side dish you can easily make! It is made with simple ingredients, such as butternut squash, kale and roasted chickpeas and is packed with plant based protein.
The best part about this dish is it only takes 45 minutes to make! I love quick meals, especially this of the year.
This dish would be the perfect serving at a holiday table, but it also easy enough to enjoy during the week as a nice fall lunch or dinner side dish.
Personally, for me, I ate this as an entire meal, but Gabe used it as a side to his chicken.
The best part about this dish is, other than roasting the chickpeas and butternut squash, it is virtually effortless. All you need to do is boil pasta, chop some veggies, throw it all together in a bowl and you are done! I love an easy dish anytime of the year, but especially during the holidays.
I use Ancient Harvest Protein Pasta, which is made from plants and is gluten free. It tastes just like regular pasta, with a kick. This added 12.5 grams of protein for every serving of this pasta! This, coupled with the protein from the chickpeas, makes this pasta filled with plant based protein, which will keep you full for hours.
While this dish was perfect for my weekday lunch (I ate it almost 4 days in a row), I cannot wait to make it for this year’s Thanksgiving!
Many times, during the holidays, a healthier based side is needed. Yes, we love our mashed potatoes covered in vegan butter and vegan cream cheese or our green bean casserole, but a lighter, cold option is enjoyed!
This meal is even better if you need to travel with your dish and are worried your hot dish will get cold.
This recipe is super simple and easy to follow.
Tips To Make This Fall Pasta Salad:
Order in Which You Should Cook- Roast your chickpeas and your butternut squash first! This will allow you chop up the rest of the ingredients and boil the pasta while the chickpeas and squash are cooking.
Cool Your Pasta- Once you are done cooking your pasta, lubricate it a little with some oil (approx 1/2 tbsp) and place it in the fridge to cool off.
Cut Bite Size Pieces- You do not want to have oversized pieces of vegetables in your salad, so be sure to make small, bite size pieces so everyone can enjoy it easily.
Substitutions for This Autumn Cold Pasta Salad:
Protein Pasta- the pasta for this salad does not need to be protein pasta, but it does make this salad more filling. You may use any type and shape of pasta you enjoy. You may also sub rice for this!
Roasted Chickpeas- this recipe calls for my Maple Cinnamon Roasted Chickpeas. It adds a very nice sweet taste to this salad. I love to combine sweet and savory! You can omit chickpeas completely, add uncooked ones or just add regular roasted chickpeas.
Butternut Squash– You can replace the butternut squash with acorn squash. You may also substitute it for sweet potatoes, but this will make it heartier.
Red Onions– You may substitute red onions for shallots or yellow onions. The red do add a nice color though. You can also omit this ingredient.
Red Peppers- You may use yellow or orange peppers instead. Do try to stay with a sweet pepper though. You also may omit this.
Carrots- You can omit this or add celery!
Kale– You may sub spinach for this (but make sure your pasta is cool!)
Dressing- I used my Apple Cider Vinaigrette dressing for this recipe, which is perfect. You can also use oil and vinegar or balsamic dressing.
Optional add ons and additions– dried cranberries, celery, thyme, roasted Brussel sprouts would all be lovely additions.
Looking for Other Healthy Dishes? Check These Out!
Fall Harvest Salad with Pumpkin Tahini Dressing
Did You Make This Recipe?
I am so delighted you did! Please leave me a review below. This encourages me for the future and helps me improve. Also, do not forget to tag me on social media @peachhtree ! Thank you!
Fall Harvest Pasta Salad
Course: SidesCuisine: AmericanDifficulty: Easy4-6
servings10
minutes30
minutes197
kcal10
minutesFall Harvest Pasta Salad is a simple, delicious dish. Made with gluten free, protein pasta and only a few other simple ingredients, it is the perfect vegan side dish. Make this dish for a week day meal or a holiday side dish.
Ingredients
1 lb of Protein Pasta
1 cup of butternut squash (approx 1/2 whole squash), cut into small cubes
1/2 red onion, diced
1 carrot, diced
1/2 red pepper, diced
1 cup of maple cinnamon roasted chickpeas (click for my recipe)
1 cup of kale, chopped
1 cup of apple cider vinaigrette (click for my recipe)
Directions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or grease it with cooking spray.
- Properly dress the chickpeas according to my recipe. Place chickpeas and butternut squash on baking sheet. Drizzle the squash with olive oil. Bake for 25-30 minutes, shaking the chickpeas every 10 minutes and flipping the squash after 15 minutes.
- While the chickpeas and squash are baking, cook your pasta according to the package.
- While the pasta is cooking and vegetables are roasting, make your dressing (skip this step if you are using pre-made dressing).
- Prepare and chop your vegetables and set aside.
- Once the pasta is done cooking, drain it, place it in a bowl and toss it with 1/2 tbsp of olive oil (this will lubricate it). Place it in the fridge to cool for 5-10 minutes.
- Once the chickpeas and butternut squash are done cooking, allow to cool for 10 minutes.
- Place all ingredients into a large bowl and toss. Dress with dressing and toss again.
- Eat immediately or store in an air tight container in the fridge for up to 1 week.
Recipe Video
Tips!
- Protein Pasta- the pasta for this salad does not need to be protein pasta, but it does make this salad more filling. You may use any type and shape of pasta you enjoy. You may also sub rice for this!
- Roasted Chickpeas- this recipe calls for my Maple Cinnamon Roasted Chickpeas. It adds a very nice sweet taste to this salad. I love to combine sweet and savory! You can omit chickpeas completely, add uncooked ones or just add regular roasted chickpeas.
- Butternut Squash– You can replace the butternut squash with acorn squash. You may also substitute it for sweet potatoes, but this will make it heartier.
- Red Onions– You may substitute red onions for shallots or yellow onions. The red do add a nice color though. You can also omit this ingredient.
- Red Peppers- You may use yellow or orange peppers instead. Do try to stay with a sweet pepper though. You also may omit this.
- Carrots- You can omit this or add celery!
- Kale– You may sub spinach for this (but make sure your pasta is cool!)
- Dressing- I used my Apple Cider Vinaigrette dressing for this recipe, which is perfect. You can also use oil and vinegar or balsamic dressing.
- Optional add ons and additions– dried cranberries, celery, thyme, roasted Brussel sprouts would all be lovely additions.
LATEST POSTS
Crispy Coconut Crusted Tofu
Crispy coconut crusted tofu is the perfect simple weeknight meal. Made with easy to find ingredients such as coconut shreds, all purpose flour, liquid aminos or soy sauce, and ground ginger, this will be your new favorite tofu dish. The tofu is marinated in a savory sauce, then coated with a sweet coconut crust before it is pan fried to crisp and chewy perfection.
The Best Sparkling Lemon Raspberry Mojito
What is a better way to kick the warm weather than with a sparking lemon raspberry mojito. Made with sparkling coconut water, juicy red raspberries, zesty lemon juice, fresh mint, and sweet rum. This simple to make rum cocktail takes under 5 minutes to make and is the perfect balance between sweet and tart. Enjoy a fresh lemon raspberry mojito on your front porch while admiring the summer sunset.
Easy Vegan Black Bean Sheet Pan Tacos
Sheet Pan Vegan Tacos are an easy, healthy recipe to add into your weekly night meals. Sheet pan peppers, Portobello mushrooms, onions, and so much more, all baked together on one pan for a simple to make meal. These 30 minute sheet pan tacos are vegan, gluten free and so tasty!
Fresh Strawberry Jalapeño Margarita
Fresh Strawberry Jalapeño Margaritas are the perfect easy drink that is a fun twist on a true classic. Made with fresh strawberries and oranges causing this drink to be sweet and paired with spicy jalapenos and tart limes to complete the perfect flavor profile, this drink will be your new summer favorite.
Loading…
Something went wrong. Please refresh the page and/or try again.
Never miss a recipe!
Sign up below to always be the first to know about a new blog post.
Leave a Reply