Pasta salad is now not just a summer time cookout food! This
vegan Fall pasta salad may be even better than the original! Using your
favorite veggies that are in season, you can make this totally customized. I
love Brussels sprouts, sweet potatoes, leeks, broccoli, carrots, parsnips,
mushrooms. So, I use a few of those at a time. Roast them, and toss them with
pasta and the best vegan poppy seed dressing of all time.
Vegan Fall pasta salad is so addictive, I legit can’t stop
eating it. I’m super pumped Fall is here because it means all the vegan Fall
pasta salad! Also, this vegan creamy poppy seed dressing it one of my favorite
dressings. I love to make a big batch and keep it in my fridge for other all my
salad needs!
Ingredients
- 1 Cup Brussels sprouts, halved or quartered
- 1 Leek, sliced
- 1 Cup Sweet potatoes, chopped(about 1 small one)
- 1 Cup Mushrooms, halved or quartered
- 4 Cloves Garlic, chopped
- 2 Tablespoons Olive oil
- 1 Teaspoon Salt
- 16 oz. Pasta
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.
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full recipe : www.rabbitandwolves.com