Looking for an alternative to traditional fall side dishes? This hearty pasta salad dish is a unique way to enjoy the season’s harvest, with fresh lacinato kale, butternut squash and button mushrooms. The easy homemade lemon dressing is made with a tahini base and fresh lemon juice, turning every bite into a creamy delight. In fact, it’s so delightful and hearty, it could easily secure the main spot on your table as a vegetarian meal!
Fall Pasta Salad with Creamy Lemon Dressing
Bring a medium pot of water to a boil. Add pasta and cook according to directions.
Meanwhile, saute the veggies by heating a large skillet over medium heat. Add oil, then garlic. Cook for about 30 seconds, until fragrant, then add butternut squash. Cover and cook for 5 minutes before adding mushrooms and kale, then add salt. Cook an additional 5 minutes, stirring occasionally.
When pasta is done, drain and add to skillet; stir well. Turn off heat.
To make the lemon dressing: In a small bowl, add all ingredients and whisk together with a fork until smooth and creamy. Pour over pasta and veggies; mix well to coat.
If you don't have (or don't prefer) butternut squash, swap with sweet potato!
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