Description
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
- 7 ounces broccoli florets (about 3 cups packed)
- 1.5 ounces sun-dried tomatoes, thinly sliced (about 1/3 cup)
- 1.25 ounces toasted walnuts, chopped (about 1/3 cup)
- 3 tablespoons vegan Parmesan (optional)
- Small basil leaves for garnish (optional)
Rosemary-Pumpkin Salad Dressing:
- 1/3 cup pumpkin or sweet potato purée
- 1/4 cup extra-virgin olive oil
- 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
Instructions
- Preheat oven to 450°F (230°C).
- Cook pasta in salted water until al dente. Drain, toss with 2 tsp olive oil, and cool 30 minutes (refrigerate if needed).
- Massage kale with 1 tsp olive oil and 1/8 tsp salt. Let soften for up to 25 minutes.
- Toss broccoli with 2 tbsp olive oil and 1/2 tsp salt. Roast for 18 minutes until browned and crisp.
- Whisk all dressing ingredients together until smooth.
- Toss cooled pasta with dressing. Fold in broccoli, kale, and sun-dried tomatoes. Season to taste.
- Transfer to serving bowl, top with walnuts, Parmesan, and basil if using. Serve warm or at room temperature.
Notes
- Swap broccoli with Brussels sprouts or cauliflower.
- Add roasted chickpeas for extra protein and crunch.
- Use smoked sun-dried tomatoes for richer flavor.
- Replace walnuts with pecans or pumpkin seeds as desired.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Tuscan-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
