If I’m craving cozy, autumn-style comfort with plenty of texture, this pasta salad bowl is exactly what I make. It brings together al dente pasta, roasted broccoli, tender kale, sun-dried tomatoes, and crunchy walnuts tossed in a creamy rosemary-pumpkin dressing that feels both hearty and fresh.
Why You’ll Love This Recipe
I love how this recipe combines warm, savory, and slightly sweet seasonal flavors in one bowl. The textures are balanced — soft pasta, charred broccoli, leafy kale, chewy sun-dried tomatoes, and toasted walnuts. The pumpkin-rosemary dressing makes everything rich and aromatic without feeling heavy. It works perfectly for lunch, dinner, potlucks, or meal prep since the flavors deepen as it rests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 ounces short pasta (casarecce, cascatelli, or radiatori)
3 tablespoons extra-virgin olive oil, divided
1.25 ounces lacinato kale, thinly sliced (about 1 cup packed)
1/2 teaspoon + 1/8 teaspoon fine sea salt, divided
2.5 tablespoons white balsamic or white wine vinegar
1 teaspoon Dijon mustard
1 large garlic clove, minced
1/4 teaspoon + 1/8 teaspoon fine sea salt
1 teaspoon finely chopped fresh rosemary
Directions
Preheat the oven to 450°F (230°C).
Bring salted water to a boil and cook the pasta until al dente. Drain, place in a bowl, toss with 2 teaspoons olive oil, and let cool about 30 minutes. Refrigerate if needed until step 5.
Place the sliced kale in a bowl and massage it with 1 teaspoon olive oil and 1/8 teaspoon salt. Let it soften for up to 25 minutes.
Toss the broccoli with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Spread on a baking sheet and roast for about 18 minutes, until browned and charred at the edges.
Toss the cooled pasta with the rosemary-pumpkin dressing. Fold in the roasted broccoli (warm or room temp), softened kale, and sun-dried tomatoes. Taste and adjust seasoning.
Transfer to a serving bowl and top with toasted walnuts. Add vegan Parmesan and basil if desired.
Serve slightly warm or at room temperature.
Servings and Timing
This recipe makes about 6 cups, which serves approximately 6 people.
Total time is about 43 minutes (around 15 minutes of prep and 28 minutes of cooking).
Variations
I sometimes swap the broccoli for roasted Brussels sprouts or cauliflower for a different seasonal feel.
I can change the pasta shape to whatever I have on hand — spirals, shells, or penne work well.
I occasionally add roasted chickpeas for extra protein and crunch.
I like using smoked sun-dried tomatoes for a deeper, richer flavor.
I sometimes use pecans or pumpkin seeds instead of walnuts for a different nutty note.
Storage/Reheating
I keep this pasta salad in an airtight container in the refrigerator for up to 4 days.
I serve leftovers slightly warm or at room temperature. If the pasta absorbs the dressing over time, I drizzle in a little extra olive oil or vinegar to refresh it.
FAQs
Can I make this completely gluten-free?
I simply swap the regular pasta for a gluten-free short pasta. Everything else in the recipe is naturally gluten-free.
Do I have to massage the kale?
I prefer to massage it because it softens the leaves and improves the texture in the final dish. If I skip this step, the kale will be firmer and more rustic.
Can I replace the pumpkin purée in the dressing?
Yes, I can use sweet potato purée or even butternut squash purée for the same creamy effect.
What can I use instead of walnuts?
To avoid nuts or for variety, I add toasted pumpkin seeds or sunflower seeds for crunch.
Can I serve this pasta salad cold?
Yes. I often chill it when meal prepping — the flavors continue to develop, making it even tastier the next day.
Conclusion
I love making this Tuscan-Inspired Harvest Pasta Salad Bowl because it captures the comfort and richness of fall ingredients while still feeling fresh. The roasted vegetables, hearty greens, and creamy dressing create a satisfying dish that works perfectly for dinner, lunch, or entertaining. It stores well, adapts easily, and brings big flavor with simple ingredients — a reliable recipe I come back to again and again.
This hearty Tuscan-Inspired Harvest Pasta Salad combines roasted broccoli, kale, sun-dried tomatoes, and walnuts with a creamy rosemary-pumpkin dressing — a cozy, autumnal dish perfect for lunch, dinner, or potlucks.
Ingredients
10 ounces short pasta (casarecce, cascatelli, or radiatori)
3 tablespoons extra-virgin olive oil, divided
1.25 ounces lacinato kale, thinly sliced (about 1 cup packed)
1/2 teaspoon + 1/8 teaspoon fine sea salt, divided
