Fall Veggie Farfalle Salad

AuthorchristinaCategory

Who loves pasta?!

Pasta is so versatile and incredibly filling for this time of year but sometimes we just need some fresh inspiration to bring a new pasta dish alive in the fall time!

 

Introducing 'Fall veggie farfalle salad'. This dish is packed with tonnes of rich flavours, from the tanginess of the cider vinegar to the twang of dijon mustard, to the creaminess of the garlic mayo to the delicious sweetness of the maple syrup.

 

There's lots of texture and colour to delight the senses this fall time. It is definitely a hit with the family! It is perfect served cold as a light lunch or served hot in the cooler evenings of the season.

 

My son (8)and daughter (6) are a little picky with the mushrooms, but I am hoping they outgrow that!  Apart from that, the plates were scraped clean! 

 

 

Yields4 Servings

 

 450 g farfalla pasta
For veggie mix
 1 cup broccoli florets
 ½ red onion, sliced
 1 small sweet potato, chopped
 1 cup sliced mushrooms
 4 garlic cloves, diced
 1 can chickpeas, reserve liquid & rinse
 3 tbsp chickpea liquid
 1 tsp sea salt
 of black pepper
  of garlic powder
For dressing
 ¼ cup garlic mayo
 1 tbsp peanut butter smooth
 1 tbsp chickpea liquid
 2 tbsp apple cider vinegar
 2 tbsp pure maple syrup
 1 tbsp dijon mustard
 1 tbsp poppy seeds
 1 tsp sea salt
 1 tsp onion powder

 

1

1. Preheat the oven to 200 C degrees and line a baking sheet with parchment paper.

2

2. Prepare all veggie mix ingredients and add them to a large bowl. Toss to coat, then layer them on the baking sheet.

3

3. Roast the veggies for 25-30 minutes or until the sweet potatoes are cooked through. Toss at the halfway point.

4

4. While the veggies are in the oven, cook the pasta according to the package directions. Drain and let cool.

5

5. Next make the dressing by whisking all ingredients together in a small bowl or shaking in a jar. Taste and adjust.

6

6. When veggies are done, remove and allow to cool for a few minutes

7

7. Add pasta to a large mixing bowl, stir in the veggies and pour the dressing on top. Toss to coat and serve immediately or chill to serve later.

 

 

Ingredients

 450 g farfalla pasta
For veggie mix
 1 cup broccoli florets
 ½ red onion, sliced
 1 small sweet potato, chopped
 1 cup sliced mushrooms
 4 garlic cloves, diced
 1 can chickpeas, reserve liquid & rinse
 3 tbsp chickpea liquid
 1 tsp sea salt
 of black pepper
  of garlic powder
For dressing
 ¼ cup garlic mayo
 1 tbsp peanut butter smooth
 1 tbsp chickpea liquid
 2 tbsp apple cider vinegar
 2 tbsp pure maple syrup
 1 tbsp dijon mustard
 1 tbsp poppy seeds
 1 tsp sea salt
 1 tsp onion powder

Directions

1

1. Preheat the oven to 200 C degrees and line a baking sheet with parchment paper.

2

2. Prepare all veggie mix ingredients and add them to a large bowl. Toss to coat, then layer them on the baking sheet.

3

3. Roast the veggies for 25-30 minutes or until the sweet potatoes are cooked through. Toss at the halfway point.

4

4. While the veggies are in the oven, cook the pasta according to the package directions. Drain and let cool.

5

5. Next make the dressing by whisking all ingredients together in a small bowl or shaking in a jar. Taste and adjust.

6

6. When veggies are done, remove and allow to cool for a few minutes

7

7. Add pasta to a large mixing bowl, stir in the veggies and pour the dressing on top. Toss to coat and serve immediately or chill to serve later.

Fall Veggie Farfalle Salad

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