Maple Roast Veggie Pasta Salad

This glorious pasta salad brings together sweet maple-roasted vegetables and whole wheat pasta for a dish that truly feels both comforting and fresh. I love making this for easy lunches during the week or packing it up for a laid back picnic at the park. It is vegan packed with color and delivers big flavor with every bite thanks to a zingy vinaigrette and just the right amount of crunch on top.

The first time I brought this salad to a friend’s potluck it disappeared in minutes. The creamy roasted sweet potato and tangy dressing are simply irresistible and the leftovers taste even better the next day.

Ingredients

• Sweet potato: brings natural sweetness and hearty texture Look for firm smooth skinned potatoes without any spots
• Red bell pepper: gives crunch and a mild fruity bite Choose one with glossy bright skin and no wrinkles
• Zucchini: adds mellow flavor with a tender bite Go for small to medium zucchini for the least bitterness
• Red onion: adds savory depth and beautiful color Pick heavy firm onions for best sweetness after roasting
• Cherry tomatoes: keep things juicy and add bursts of acidity Seek out ripe tomatoes with clear skins and vibrant color
• Pure maple syrup: infuses deeper caramel flavor than sugar Use dark grade for bolder taste
• Olive oil: for coating veggies and making a silky vinaigrette A good extra virgin olive oil makes a difference
• Smoked paprika: provides subtle smokiness Spanish varieties are especially fragrant and warm
• Sea salt and black pepper: balance and bring out flavors Choose flaky sea salt and freshly cracked pepper when possible
• Whole wheat pasta: gives nuttiness and fiber Penne or fusilli catch vinaigrette best Pick pasta with rough texture for better dressing hold
• Apple cider vinegar: brings zippy tang Cloudy raw vinegar packs the most flavor
• Dijon mustard: gives mild heat and complexity Classic French Dijon works best for creamy emulsions
• Garlic: adds sharp warmth Go for firm heavy cloves with tight skins
• Fresh parsley: adds grassy freshness Always use flat leaf for best taste
• Toasted pumpkin seeds: bring crunch and nutty bonus Toast them lightly just until fragrant and golden

Instructions

Preheat the Oven:

Start by heating your oven to four hundred twenty five degrees Fahrenheit which is about two hundred twenty degrees Celsius Set out a large baking sheet and cover it completely with parchment paper to prevent sticking and make cleanup a breeze

Prepare and Dress the Vegetables:

Toss your peeled diced sweet potato chopped red bell pepper sliced zucchini red onion wedges and halved cherry tomatoes in a large bowl Drizzle in the maple syrup olive oil smoked paprika sea salt and black pepper Mix all together ensuring every piece is evenly coated for maximum caramelization and flavor

Roast the Vegetables:

Lay the dressed vegetables out in a single even layer across your prepared baking sheet Give them enough space so they roast rather than steam Place in oven for twenty five to thirty minutes Stir once about halfway through Roasting until veggies turn golden crisp at the edges and soft in the centers is key for depth of flavor

Cook the Pasta:

Meanwhile fill a large pot with water bring to a boil and salt well Add your whole wheat penne or fusilli Stir occasionally and cook until just al dente following package instructions Drain immediately and rinse with cold water to halt the cooking and keep pasta from sticking

Make the Vinaigrette:

In a small bowl whisk together olive oil apple cider vinegar Dijon mustard minced garlic maple syrup salt and black pepper The mixture should thicken slightly to a silky balanced dressing Taste and adjust seasoning as needed for your ideal tanginess

Assemble the Salad:

Combine cooked pasta and still warm roasted vegetables in a large mixing bowl Pour over the vinaigrette and gently toss so every bite gets mingled with flavor

Garnish and Serve:

Scatter with fresh parsley and sprinkle on toasted pumpkin seeds These final touches add brightness and crunch that elevate the meal right before serving

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I always look forward to the sweet potato in this salad its soft creamy texture and caramelized edges soak up all the vinaigrette and bring the whole salad together. One rainy weekend my kids helped toss the roasted veggies and told me the kitchen smelled like maple candy which made it a family instant favorite.

Storage Tips

This pasta salad keeps well in an airtight container in the fridge for up to four days If making ahead wait to add pumpkin seeds until just before serving so they stay crisp If salad seems dry after chilling add a little extra olive oil or splash of vinegar before eating

Ingredient Substitutions

Swap in whatever vegetables are in season or already in your fridge Roasted carrots brussels sprouts or broccoli all work well For a protein boost add chickpeas or white beans and for gluten free needs simply pick your favorite certified gluten free pasta

Serving Suggestions

This salad shines at a picnic as a hearty lunch or as a colorful side for a barbecue It pairs beautifully with crisp white wine or ice cold sparkling water with lemon Just before serving refresh with extra herbs or a squeeze of lemon for extra brightness

Cultural and Seasonal Context

Maple syrup and roasted vegetables nod to classic North American autumn flavors while the chilled pasta salad format fits any summer spread In the cooler months I’ll sometimes serve this still a little warm and swap in hardier root vegetables The salad also travels well for outdoor gatherings

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Your Maple Roast Veggie Pasta Salad will stay vibrant and tasty for days making it a perfect solution for busy weeks or special gatherings alike.

Recipe FAQ

→ Which vegetables work best for maple roasting?

Sweet potato, bell pepper, zucchini, red onion, and cherry tomatoes roast well, developing caramelized flavors. Feel free to use carrots, broccoli, or Brussels sprouts as alternatives.

→ Can I make this dish gluten-free?

Absolutely. Substitute the whole wheat pasta with your favorite certified gluten-free variety to suit your needs.

→ How can I add more protein?

Stir in cooked chickpeas or white beans for a protein boost, maintaining the dish’s hearty and filling nature.

→ Is this salad best warm or cold?

It’s delicious served warm, at room temperature, or chilled. Choose whichever suits your taste or occasion best.

→ What dressing complements the flavors?

A simple vinaigrette with olive oil, apple cider vinegar, Dijon mustard, and maple syrup highlights the roasted vegetables.

→ Are there recommended garnish options?

Try fresh parsley and toasted pumpkin seeds for freshness and crunch, or swap in other herbs and seeds to taste.