Fall Harvest Pasta Salad

This easy, fresh pasta salad makes a great dish for busy weeknights or fall potlucks.

Whenever possible, I try to use produce that is in season in my cooking because I know the veggies will be nice and fresh rather than preserved. This dish includes veggies that are really year-round staples, but that are freshest in the fall. Combine the fresh veggies with whole wheat or protein pasta, and a dressing that is full of healthy ingredients, and this is sure to be one of your favorite fall go-to meals. You’ll also notice that you only need about 1/2 of the dressing you’ll make for the pasta salad. I use my leftover as regular salad dressing. It’s out of this world, and much healthier for you than anything you’ll find in the store.

Salad Ingredients

  • 1 lb. bow tie pasta (I use Barilla ProteinPLUS pasta)
  • 2 small zucchini, quarter sliced
  • 2 small yellow squash, quarter sliced
  • 2 small carrots, peeled and cut into match sticks
  • 1 red bell pepper, sliced
  • 1 tsp Italian seasoning
  • Olive oil for cooking
  • Salt & pepper to taste
  • Parmesan for serving

Dressing Ingredients

  • 3/4 cup olive oil (or avocado oil) + 1 tbsp for cooking
  • 1/4 cup apple cider vinegar
  • 1 tbsp honey
  • 1/4 cup finely chopped sweet onion
  • 1/4 tsp turmeric
  • 1/8 tsp salt
  • 1/8 tsp pepper


  1. Preheat oven to 425°F. On a baking sheet lined with foil, mix vegetables. Add Italian seasoning, salt, pepper, and a drizzle of olive oil, and mix again so that vegetables are well-coated.
  2. Roast vegetables at 425°F for 25-30 minutes.
  3. While vegetables are in the oven, cook pasta according to the directions on the box, and prepare dressing.
  4. Add about 1 tbsp olive oil to a skillet. Add onion, turmeric, salt, and pepper, and cook on a low flame for about 5-7 minutes, until onion is soft.
  5. In a jar, combine cooked onions, apple cider vinegar, honey, and olive oil. Shake well until everything is incorporated.
  6. When vegetables and pasta are done cooking, combine in a big bowl and mix.
  7. Add about 1/2 of the dressing and mix well. Top with Parmesan.

Serve warm, or refrigerate and serve chilled. (I like it best as soon as it’s assembled, but my husband really enjoyed it cold the next day.)

See how this recipe is made by watching the video below:

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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