I saw a version of a Fall Vegetable pasta salad on Rabbitsandwolves Instagram page and it looked perfect for a fall day! I changed mine up a little bit and used some different veggies and made my dressing differently. I didn’t want to use oil so didn’t want to use vegan mayo so I made a maple mustard dressing instead. I topped with a few green onions and it was delish! Next time I would make more of the dressing because it started getting dry after a while and the leftovers needed more. I think the pasta soaked it up! It would be great for a crisp fall picnic or an easy dinner.

Warm Fall Vegetable Pasta Salad

1 lb farfalle (bow tie) pasta

1 stalk or bag brussel sprouts, cleaned and halved

10 oz baby Bella mushrooms, quartered

1 cup carrots, large pieces

2 trimmed leeks, sliced thin

1 medium zucchini, halved and sliced

Pepper to taste

1 tsp onion salt

2 green onions, sliced

Maple mustard dressing

3 tbsp yellow mustard

1.5 tsp Dijon mustard

2 tsp vegan Worcestershire sauce

2 tbsp maple syrup

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper to taste

2 tbsp pasta water

1. Preheat oven to 400*. Lay veggies on parchment lined pan and sprinkle with pepper and onion salt.

2. Roast brussel sprouts and carrots for 35 minutes and mushrooms, leeks, and zucchini for 20 minutes.

3. Cook pasta to al dente.

4. Combine dressing ingredients and stir.

5. Add veggies and dressing to pasta and top with green onions. Serve immediately.