Save It Miso Pasta Salad with Fall Veggies is my go-to recipe whenever I crave something nourishing yet full of flavor. Creamy white miso dressing brings the perfect mix of tang and umami while roasted autumn vegetables make it deeply satisfying. This is just the sort of dish I love to prepare for cozy lunches or share at a potluck and every bite feels both comforting and exciting thanks to all those textures and colors.
This was the first salad I managed to make that even my picky eater gobbled up I find myself revisiting this dish every fall whenever squash is piled high at the market and it never disappoints
Ingredients
- Short pasta such as fusilli penne or farfalle: Provides a sturdy base that holds onto the dressing and mix-ins Choose a good-quality dried pasta and cook it just until al dente for the best texture
- Sweet potato: Brings sweetness and a creamy bite Pick one that feels heavy for its size and smooth-skinned
- Brussels sprouts: Add earthy crunch Look for sprouts with tight firm heads and bright green leaves
- Butternut squash: Offers a mild nutty flavor Choose a squash that is matte and hard with no soft spots
- Red onion: Delivers color and a hint of sharpness Pick small to medium onions that are heavy and firm
- Olive oil: Helps veggies caramelize in the oven and lends fruity flavor Go extra-virgin for the best taste
- Salt and black pepper: Essential for bringing out the vegetables subtle flavors Use freshly ground pepper when possible
- White miso paste: Adds a savory creamy depth Go for a smooth mild version for dressings
- Rice vinegar: Offers brightness without overpowering the miso Look for unseasoned rice vinegar for best results
- Maple syrup or honey: Balances the sharpness of the miso Pick real maple syrup or local honey for a natural sweetness
- Soy sauce: Boosts umami Choose a low-sodium version if desired
- Dijon mustard: Gives complexity and gentle heat Opt for a smooth creamy Dijon
- Garlic clove: Provides a punch of aroma Fresh is best here
- Pumpkin seeds: Add crunch and a nutty touch Toasted for extra richness
- Fresh parsley: Lifts the whole dish with fresh herby flavor Use flat-leaf parsley for the brightest taste
- Sesame seeds: Optional but lovely for a hint of toasty flavor and garnish
Instructions
- Prep the Vegetables:
- Dice the sweet potato and butternut squash into even cubes Trim and halve the Brussels sprouts Slice the red onion Keep all pieces about the same size for even roasting
- Roast the Vegetables:
- Preheat your oven to 425 F Lay the veggies in an even layer on a large baking sheet Drizzle with olive oil and toss to coat Sprinkle with salt and pepper Roast for 15 to 18 minutes stirring once halfway through until the vegetables are tender and golden at the edges
- Cook the Pasta:
- While the vegetables roast bring a big pot of salted water to a boil Boil the pasta until just al dente following package instructions Drain immediately and rinse under cold water to cool and stop further cooking
- Make the Miso Dressing:
- In a small mixing bowl whisk together the white miso paste rice vinegar olive oil maple syrup or honey soy sauce Dijon mustard and minced garlic Whisk thoroughly until smooth If it is too thick add one or two tablespoons of water so the dressing becomes creamy and pourable Adjust seasoning if desired
- Combine and Mix:
- Add the cooled pasta vegetables and all the miso dressing to a large bowl Toss well until everything is coated and mixed The pasta should shine with the dressing and the veggies should be evenly distributed
- Add the Finishing Touches:
- Just before serving top the salad with toasted pumpkin seeds chopped parsley and sesame seeds if using Serve straight away or refrigerate for a chilled version
Save It White miso is my favorite part of this salad I love how mellow and rich it makes the dressing My kids once told me it tastes like the secret sauce that makes everything better This dish is always requested for our family autumn picnics
Storage Tips
Store leftovers in an airtight container in the refrigerator for three to four days The flavors actually improve as it sits making it great for meal prep If the salad dries out a bit just drizzle with a touch more olive oil or a splash of rice vinegar before serving
Ingredient Substitutions
Swap the sweet potato or butternut squash for carrots or parsnips in a pinch Roasted chickpeas or cooked edamame bump up the protein and make it even heartier Gluten free pasta works just as well in this salad so everyone at your table can enjoy it
Serving Suggestions
Serve as a main for a filling lunch or as a side dish for holiday meals It pairs especially well with griddled tofu or a crisp white wine like Sauvignon Blanc For a pretty presentation try plating on a big platter and showering with extra herbs
Cultural Context
This recipe brings together Japanese-inspired flavors with Western comfort food Pasta salads are classic at American gatherings but dressing them up with umami-rich miso creates something new and exciting White miso is cherished in Japanese kitchens for its mildness and versatility which shines in this creamy dressing
Save It This Miso Pasta Salad is vibrant cozy and sure to become a fall favorite Both impressive enough for guests and simple enough for weeknights enjoy every last bite
Common Questions About Recipes
- → What vegetables work well for this pasta salad?
Roasted sweet potato, Brussels sprouts, butternut squash, and red onion offer the best autumn flavor and texture. You can also add carrots or parsnips for variation.
- → Can I make this dish vegan?
Yes. Use maple syrup instead of honey in the dressing, and check sauce ingredients to ensure no animal products are included.
- → What type of pasta is ideal?
Short shapes like fusilli, penne, or farfalle hold the dressing and roasted veggies well, adding satisfying texture.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before eating.
- → Are there optional garnishes?
Toasted pumpkin seeds, fresh parsley, and sesame seeds add crunch and color. Roasted chickpeas or edamame also boost protein.
- → Is this dish gluten-free?
It can be gluten-free by choosing pasta made from rice, corn, or other gluten-free options as a substitute.