Fall Harvest Pasta Salad

You will want this Fall Harvest Pasta salad to be a staple in your home this upcoming season. It’s a great recipe to meal prep for the week ahead or serve at your next gathering.

I can’t believe summer is wrapping up and we’re heading into fall in only a few weeks. Although summer is my fav season, [grainless] fall comfort food is where it’s at! It’s the time to start making warming dishes again, plus of course, my beloved roasted veggies! 

Chickpea Pasta has been my go-to  for some time now because it’s one of the few options that’s fully GRAINLESS + tastes amazing! I also love that it’s made from the most simple, read food ingredients – organic chickpeas & lentils + it makes a great option if you’re looking to make a meatless meal because it contains 27 grams of protein and 13 grams of fiber per 3.5oz serving! If you want more recipe inspo, HERE is a Seafood Paella recipe I created using Chickpea last year.

Thank you, Becka from Going Grainless for sharing this beautiful fall inspiration with us.  You can find more of Becka’s tasty dishes on her Instagram and Facebook feeds!

More fall pasta dishes on our recipe pages:

5 from 10 votes
Fall Harvest Pasta Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
You will want this Fall Harvest Pasta salad to be a staple in your home this upcoming season. It’s a great recipe to meal prep for the week ahead or serve at your next gathering.
Course: Salad
Cuisine: Canadian
Keyword: fall harvest pasta salad
Servings: 4
Author: Becka Crowe | Going Grainless
Ingredients
  • 1/2 butternut squash, cubed
  • 12-15 brussel sprouts, sliced
  • 1 large beet, cubed
  • 1/2 head head cauliflower, chopped
  • 8 ounces Chickapea Pasta, penne
  • 2 tbsp pumpkin seeds
  • 2 tbsp cranberries
  • 1/2 apple, cubed
  • DRESSING INGREDIENTS
  • 3 tbsp oil
  • 3 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • pinch of paprika
Instructions
  1. Preheat oven to 400F. Line a lightly greased baking sheet with tin foil or parchment paper.
  2. On the pan place butternut squash, Brussels sprouts, beets and cauliflower. Put in the oven and allow the vegetables to roast for 30-35 minutes. Flip them every every 10 minutes and remove ones that are cooking faster ie. brussels sprouts won’t take as long as beets.

  3. While the vegetables are roasting, bring a pot of water to boil on the stove top. Add in Chickpea Pasta and cook as directed on the box.

  4. Once the pasta and vegetables are fully cooked combine all the salad ingredients in a large bowl.

  5. Add in dressing ingredients to the bowl and toss until fully mixed.
  6. Serve right away warm and place in the fridge for at least 1 hour to enjoy chilled!