Pin It A vibrant, umami-packed pasta salad featuring hearty autumn vegetables and a creamy miso dressing—perfect for a wholesome lunch or festive side.
The first time I made this salad for a fall gathering, everyone went back for seconds and wanted the recipe. It's become my go-to for both meal prep and potlucks because the flavors only get better as they marinate together.
Ingredients
- Pasta: 250 g (9 oz) short pasta (fusilli, penne, or farfalle)
- Fall Vegetables: 1 small sweet potato (peeled and diced), 1 cup (150 g) Brussels sprouts (trimmed and halved), 1 cup (120 g) butternut squash (peeled and cubed), 1 small red onion (sliced), 2 tbsp olive oil, salt and black pepper (to taste)
- Miso Dressing: 2 tbsp white miso paste, 3 tbsp rice vinegar, 2 tbsp olive oil, 1 tbsp maple syrup or honey, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 garlic clove (minced), 1–2 tbsp water (to thin if needed)
- Garnishes: 2 tbsp toasted pumpkin seeds, 2 tbsp chopped fresh parsley, 1 tsp sesame seeds (optional)
Instructions
- Roast Vegetables:
- Preheat oven to 425°F (220°C). Toss sweet potato, Brussels sprouts, butternut squash, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–18 minutes until tender and lightly caramelized.
- Cook Pasta:
- Meanwhile, cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Make Miso Dressing:
- In a bowl, whisk together miso paste, rice vinegar, olive oil, maple syrup (or honey), soy sauce, Dijon mustard, and garlic. Add water to thin if needed.
- Combine Salad:
- In a large bowl, combine pasta, roasted veggies, and dressing. Toss well to coat.
- Finish and Serve:
- Top with toasted pumpkin seeds, parsley, and sesame seeds if desired. Serve at room temperature or chilled.
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When my family comes together in autumn, this salad is always requested. Even picky eaters enjoy the savory-sweet flavors and colorful veggies—it brings a festive touch to our table.
Required Tools
Large baking sheet, pot for boiling pasta, mixing bowls, whisk, chef's knife, cutting board
Allergen Information
Contains soy (miso paste, soy sauce), wheat (pasta, unless gluten-free), mustard (Dijon). Check all labels if sensitive.
Nutritional Information
Per serving: 380 calories, 13 g total fat, 55 g carbohydrates, 9 g protein
Pin It 
This colorful salad is sure to brighten up any meal. The miso dressing adds lasting flavor and makes every bite uniquely satisfying.
Recipe Questions & Answers
- → Can I use different pasta shapes?
Absolutely! Fusilli, penne, or farfalle are excellent, but any short pasta works for absorbing the dressing and veggies.
- → Which vegetables can be substituted?
Carrots, parsnips, or even roasted cauliflower can be swapped in for a personalized autumn flavor profile.
- → How do I make this dish vegan?
Choose maple syrup instead of honey for the miso dressing to keep the meal entirely plant-based.
- → What protein additions are recommended?
Mix in roasted chickpeas or cooked edamame for extra protein, making the meal heartier.
- → Is this suitable for gluten-free diets?
Yes, simply use your favorite gluten-free pasta and check all sauce ingredients for allergens.
- → Can I prepare this ahead?
It's perfect for meal prep—assemble, refrigerate, and serve chilled or at room temperature thanks to hearty veggies.