Miso Pasta Salad Fall Veggies (Printable Version)
Umami pasta dish with roasted autumn veggies, creamy miso dressing, and toasted seeds for delicious flavor.
# The Ingredients You'll Need:
→ 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 to thin dressing
→ Garnishes
16 - 2 tablespoons toasted pumpkin seeds
17 - 2 tablespoons chopped fresh parsley
18 - 1 teaspoon sesame seeds (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F. Combine diced sweet potato, Brussels sprouts, butternut squash, and sliced red onion with olive oil, salt, and black pepper. Spread on a large baking sheet and roast for 15 to 18 minutes until vegetables are tender and caramelized.
02 - While the vegetables are roasting, cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to halt further cooking.
03 - In a mixing bowl, whisk together white miso paste, rice vinegar, olive oil, maple syrup or honey, soy sauce, Dijon mustard, and minced garlic. Add 1 to 2 tablespoons of water to adjust to a pourable consistency.
04 - In a large bowl, combine cooked pasta, roasted vegetables, and miso dressing. Toss thoroughly to evenly coat all ingredients.
05 - Top with toasted pumpkin seeds, chopped parsley, and sesame seeds if desired. Serve salad at room temperature or chilled as preferred.
# Additional Tips::
01 -
- Uses common pantry items with a Japanese twist
- Packed with nutrient-rich fall vegetables and plant-based protein
- Ready start to finish in just over half an hour
- Can be made ahead and served cold or at room temperature
02 -
- Provides a hearty vegetarian meal bursting with vitamins and plant protein
- Excellent for meal prep and lasts up to four days in the fridge
- Customizable for any season or whatever vegetables you have on hand
03 -
- For truly golden and caramelized veggies do not crowd the pan Give vegetables plenty of space and turn them once during roasting
- Use a whisk to fully dissolve miso paste into the dressing and do not rush the mixing step The pasta should be fully cooled before tossing with dressing to avoid gumminess Always toast your pumpkin seeds it brings out a nutty flavor that makes every forkful pop