Vegan Fall Pasta Salad
Roasted Fall veggies, tossed with pasta and the most amazing vegan creamy poppy seed dressing!
Servings: 6
Ingredients
Vegan Creamy Poppy Seed Dressing
- 1/4 Cup Vegan Mayo
- 3 Tablespoons Olive oil
- 2 Tablespoons Apple cider vinegar
- 2 Tablespoons Agave
- 1 Teaspoon Dijon mustard
- 1 Tablespoon Poppy seeds
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion powder
Instructions
- Preheat the oven to 400 degrees.
- Cut all the vegetables and garlic and put them on a sheet pan. Then pour the olive oil on top and sprinkle the salt on top and toss the veggies to coat them all in oil and salt.
- Now, roast the veggies at 400 degrees for 20-25 minutes or until the sweet potatoes are cooked through and the veggies are getting a bit brown. I like to toss the veggies around after about 10 minutes.
- While the vegetables are cooking, boil the pasta. Cook according to package directions. Drain and let cool.
- Next, make the poppy seed dressing. Add all of the dressing ingredients to a small mixing bowl. Whisk together until fully combined. Taste and adjust seasonings if needed.
- Then, when the veggies are done roasting, remove them from the oven and let them cool for a few minutes.
- Now, add the pasta to a large mixing bowl, then add in the veggies and then pour the poppy seed dressing on top. Toss to coat everything in the dressing. Serve immediately, or chill and serve later!
Notes
You can totally switch up the veggies and use whatever seasonal veggies you want.
I also love to roast an apple with the veggies and toss some toasted pecans in as well!