Fall Pasta Salad

Name: Fall Pasta Salad
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup brussel sprouts, chopped; 1 cup mushrooms, sliced; 1 cup sweet potatoes, chopped; 3 garlic cloves, chopped; 3 tbsp olive oil; Salt and pepper to taste; 16 oz brown rice penne noodles; 1/4 cup avocado mayo; 3 tbsp olive oil; 2 tbsp red wine vinegar; 2 tbsp maple syrup; 1 tbsp dijon mustard; 1 tbsp poppyseeds; 1/2 tsp onion powder; Salt to taste

1 step

Prep:1hCook:45min

Now you can have pasta salad in the fall too

Updated at: Thu, 17 Aug 2023 05:32:09 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories516.4 kcal (26%)

Total Fat17.2 g (25%)

Carbs85 g (33%)

Sugars6.9 g (8%)

Protein8.9 g (18%)

Sodium449.1 mg (22%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1 cupbrussel sprouts

chopped

1 cupmushrooms sliced

1 cupsweet potatoes

3 Tbspolive oil

16 ozbrown rice penne noodles

For the poppyseed dressing

¼ cupavocado mayo

3 Tbspolive oil

2 Tbspred wine vinegar

2 Tbspmaple syrup

1 Tbspdijon mustard

1 Tbsppoppyseeds

½ tsponion powder

salt

to taste

Instructions

Step 1

Set oven to 400 degrees. Combine veggies and garlic in a large bowl. Coat with olive oil, salt, and pepper. Bake for 25 minutes or until golden brown. While the veggies bake cook pasta. Once veggies are done baking make the poppyseed dressing. Combine pasta, roasted veggies, and poppyseed dressing in a large bowl. Serve warm or cold (I prefer warm).