Vegan Fall Pasta Salad with Brussels & Whole-Wheat Pasta

This delicious fall-inspired vegan pasta salad is loaded with a tasty combination of colors, textures and flavors—a special-occasion-worthy dish to make ahead and serve at fall and holiday get-togethers.

  • Prep Time


  • Cook Time


  • Total Time


  • Serving Size


  • Category title Pasta

  • Cuisine Type American

  • Level Easy

Recipe By: Delallo



  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and rinse to prevent sticking. Set aside to cool.
  • In a saucepan on a medium setting, heat 2 tablespoons of oil. Once hot, add shredded Brussels and season with salt and pepper. Sauté until caramelized and tender. When Brussels are almost done cooking, add the sliced shallots and mix thoroughly. Set aside to cool.
  • In a large serving bowl, add cooled pasta, Brussels, pecans, cranberries and parsley. Gently toss to combine.
  • To create the dressing, add all ingredients but the oil to a small mixing bowl. Whisk to combine. Continue whisking and add oil in a slow steady stream. Pour over the top of your salad and mix well just before serving*. Serve slightly warm or chilled.
  • *The pasta salad can be made the day before, but don’t add the dressing until it’s ready to be served.

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!


vegan pasta salad thanksgiving , whole wheat vegan pasta recipe , vegan fall pasta salad