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Savory & Sweet Fall Pasta Salad


  • 16 oz Bowtie Pasta
  • 1 cup Brussel Sprouts halved or quartered
  • 1 cup Sweet Potato diced
  • 1/2 cup Mushrooms sliced
  • 1/2 cup Dried Cranberries
  • 2 TBSP Olive Oil
  • Salt & Pepper to taste
  • Poppyseed Dressing homemade recipe


  • ┬áPreheat the oven to 400 degrees F.
  • Gather all of your ingredients and tools/supplies. You will need a cutting board, a sharp knife, a baking sheet, a basting brush, a large mixing bowl and a cooking spoon.
  • Prepare the vegetables by dicing the mushrooms and sweet potatoes & cutting the Brussel sprouts in half. Spread the veggies in a single layer on a baking sheet. Brush them with olive oil and top with salt and pepper.
    Feel free to add or substitute vegetables here. Broccoli, butternut squash, pine nuts, and chickpeas are a few other foods that would work well in this fall pasta salad.
  • Place the prepared veggies in the preheated oven for about 30 minutes.
  • Cook the pasta according to the package directions. You will want the noodles to be al dente when removed from the heat.
  • While the pasta is cooking, make your poppyseed dressing. See the recipe linked in the post or use a store-bought dressing.
  • Combine the cooked & drained pasta with the roasted veggies, cranberries, and poppyseed dressing.
  • Enjoy!