Fall Harvest Pasta Salad
This easy, fresh pasta salad makes a great dish for busy weeknights or fall potlucks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Lunch, Dinner
- Method: Stovetop and Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients:
- 1 lb. bow tie pasta
- 2 zucchini, quarter sliced
- 2 yellow squash, quarter sliced
- 2 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
Salad Dressing Ingredients:
- 1/2 cup olive oil
- 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
Instructions
- 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.
- Roast vegetables at 425°F for 25-30 minutes.
- While vegetables are in the oven, cook pasta according to the directions on the box, and prepare dressing.
- Take about 1 tbsp. out of olive oil for the dressing and add it to a skillet. Add onion, turmeric, salt, and pepper, and cook on a low flame for about 5-7 minutes, until onion is soft.
- In a jar, combine cooked onions, apple cider vinegar, honey, and olive oil. Shake well until everything is incorporated.
- When vegetables and pasta are done cooking, combine in a big bowl and mix.
- Top with Parmesan.
Notes
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.)