A festive vegan fall pasta salad perfect for your Thanksgiving festivities! Filled with veggies, dried fruits, nuts, and whole wheat pasta.
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:6-8 servings 1x
SALAD 1 lb. DeLallo Organic Whole Wheat Radiatori 2 Tbsp. olive oil 1 lb. brussels sprouts, shredded or thinly sliced
Salt + pepper 1 shallot, thinly sliced 1 cup chopped raw pecans 1 cup dried cranberries 1 handful fresh flat parsley, chopped DRESSING 4 Tbsp. apple cider vinegar 2 Tbsp. agave / maple syrup 1/2 cup. DeLallo Organic Extra Virgin Olive Oil 2 garlic cloves, minced 2 Tbsp. dijon mustard
salt + pepper
Cook your pasta according to package instructions. Drain and set aside to cool.
Meanwhile, heat your olive oil in a medium pot over medium heat. Add your shredded brussels sprouts, and season with salt and pepper. Sauté until caramelized and tender, about 10 minutes. Add sliced shallot 3 minutes before the end of cooking and mix through. Set aside to slightly cool.
Add your cooled pasta to a large bowl or pot. Add brussels sprouts, pecans, cranberries, and parsley. Mix well to combine.
Mix all of your dressing ingredients together in a jar or a small bowl. Pour over the top of your salad and mix well just before serving*. Serve warm or cool.
*You can prep this pasta salad the day before, just don’t add the dressing until you’re ready to serve. Or double the dressing recipe and serve some on the side. Up to you!
Keywords: vegan thanksgiving dish, thanksgiving side, thanksgiving pasta