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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

    15min

  • Cook Time

    20min

  • Total Time

    35min

  • Serving Size

    4-6

  • Category title Pasta

  • Cuisine Type American

  • Level Easy

Recipe By: Delallo

Ingredients

Directions

  • 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. SautĂ© 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.

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Keywords:

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

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