Colorful pasta salad with roasted fall vegetables, creamy miso dressing, and toasty seeds. Satisfying lunch or side.
# Components:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or farfalle
→ Fall Vegetables
02 - 1 small sweet potato, peeled and diced
03 - 1 cup Brussels sprouts, trimmed and halved
04 - 1 cup butternut squash, peeled and cubed
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - Salt and freshly ground black pepper, to taste
→ Miso Dressing
08 - 2 tablespoons white miso paste
09 - 3 tablespoons rice vinegar
10 - 2 tablespoons olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 tablespoon soy sauce
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 to 2 tablespoons water, as needed
→ Garnishes
16 - 2 tablespoons toasted pumpkin seeds
17 - 2 tablespoons chopped fresh parsley
18 - 1 teaspoon sesame seeds, optional
# Method:
01 - Preheat oven to 425°F. Toss diced sweet potato, Brussels sprouts, butternut squash, and sliced red onion with 2 tablespoons olive oil, salt, and black pepper. Spread evenly on a large baking sheet and roast for 15 to 18 minutes until vegetables are tender and caramelized.
02 - Bring a large pot of salted water to a boil. Cook short pasta until al dente according to package instructions. Drain and rinse briefly under cold water to halt cooking.
03 - Whisk together white miso paste, rice vinegar, olive oil, maple syrup or honey, soy sauce, Dijon mustard, and minced garlic in a mixing bowl. Add 1 to 2 tablespoons water, whisking until dressing reaches a pourable consistency.
04 - In a large mixing bowl, combine cooled pasta, roasted autumn vegetables, and miso dressing. Toss thoroughly to coat all ingredients evenly.
05 - Top salad with toasted pumpkin seeds, chopped fresh parsley, and sesame seeds if desired. Serve at room temperature or chilled.
