[This post is sponsored by my Pittsburgh-based friends, DeLallo! We’re using their Organic Whole Wheat Radiatori and their Organic Extra Virgin Olive Oil in this Vegan Fall Pasta Salad recipe.]
Are you ready for Thanksgiving Pasta Week Recipe #2?!
I sure hope so, because Mark and I polished off this recipe between the two of us, and we immediately decided we needed to make it again.
It’s gonna be the star student of your Thanksgiving dinner table.
Now, pasta salad for Thanksgiving? Sounds weird, yeah?
I get it. But allow me to convince you why it’s the best idea ever:
- It’s make-ahead; you can have it ready while your kitchen is buzzin’ on Thanksgiving
- It can be served cold; clearing up precious oven and stove space for other goodies
- It’s non-traditional; meaning it’ll be the talk of the dinner table
- It’s so dang flavorful and full of fall fun; you’re going to go in for seconds (and probably thirds)
This pasta is a win-win for everyone involved, and I cannot wait for you to try it!
So. What’s in a Vegan Fall Pasta Salad?
IMO, pasta salad needs to be packed with different colors, textures, and flavors, and that’s exactly what we have going on here in this fall version.
Shredded brussels sprouts are one of my favorite things on a typical Thanksgiving table, and they’re surprisingly yummy when paired with pasta (proof here). I’m not the biggest fan of raw brussels sprouts, so I opted to cook them a bit to caramelize them and make them a bit softer. That said, you do you. Raw brussels sprouts will cut down the prep time substantially!
The only other “cooked” part of this recipe is the pasta, which is DeLallo’s Organic Whole Wheat Radiatori! This whole grain cut is so tasty with all of the other fall flavors happening here. It’s a little nuttier and a bit toothier than regular pasta, and it holds up so nicely against our other mixins. Plus, I don’t think I’ve ever been to a family holiday without at least one DeLallo product making appearance since I was a kid. We are a DeLallo family through and through!
Then we add other no-cook ingredients: chopped pecans, dried cranberries, and fresh parsley. If you’re not a fan of pecans, try pumpkin seeds. No cranberries? How about pomegranate seeds! This pasta salad is super customizable for any palate.
Just don’t skip the dressing, okay? Please. Whatever you do. Make this dressing and drench every last noodle with the stuff. It’s a typical vinaigrette recipe with the normal cast of characters, and it. is. epic.
Tangy, sweet, slightly mustardy. It stands up so well to all of the other flavors happening in this salad. I suggest only dressing the salad right before serving, or the noodles will suck it up a bit too much. Or you can double the dressing recipe and serve some on the side. Totes up to you.
If you’re looking for a simple, non-fussy Thanksgiving side that everyone will love, you’ve found it! Way to go!
Serve it with the Vegan Fall Lasagna from earlier this week, and you’re IN for the best carb-o-licious Thanksgiving of your life.
The colors! The textures! The flavors! Happy Thanksgiving to y-o-u.
PrintVegan Fall Pasta Salad
A festive vegan fall pasta salad perfect for your Thanksgiving festivities! Filled with veggies, dried fruits, nuts, and whole wheat pasta.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Dinner
- Cuisine: American
Ingredients
SALAD
1 lb. DeLallo Organic Whole Wheat Radiatori
2 Tbsp. olive oil
1 lb. brussels sprouts, shredded or thinly sliced
Salt + pepper
1 shallot, thinly sliced
1 cup chopped raw pecans
1 cup dried cranberries
1 handful fresh flat parsley, chopped
DRESSING
4 Tbsp. apple cider vinegar
2 Tbsp. agave / maple syrup
1/2 cup. DeLallo Organic Extra Virgin Olive Oil
2 garlic cloves, minced
2 Tbsp. dijon mustard
salt + pepper
Instructions
- Cook your pasta according to package instructions. Drain and set aside to cool.
- Meanwhile, heat your olive oil in a medium pot over medium heat. Add your shredded brussels sprouts, and season with salt and pepper. Sauté until caramelized and tender, about 10 minutes. Add sliced shallot 3 minutes before the end of cooking and mix through. Set aside to slightly cool.
- Add your cooled pasta to a large bowl or pot. Add brussels sprouts, pecans, cranberries, and parsley. Mix well to combine.
- Mix all of your dressing ingredients together in a jar or a small bowl. Pour over the top of your salad and mix well just before serving*. Serve warm or cool.
Notes
*You can prep this pasta salad the day before, just don’t add the dressing until you’re ready to serve. Or double the dressing recipe and serve some on the side. Up to you!
This pasta salad is soooo good! Thank you for such a yummy meal! I made it with maple syrup – so good!