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
Ingredients
- 1 Tbsp. olive oil
- 4 cloves garlic, chopped
- 2 cups butternut squash peeled and cut in 1/2-inch cubes
- 2 cups button mushrooms, quartered or sliced thin (about 2 medium, 5-6 small)
- 4 cups lacinato kale, stem removed and sliced thin
- ¼ tsp. pink salt
- 1 package gluten-free spiral pasta
Creamy Lemon Dressing
- 6 Tbsp. sesame seed butter (tahini)
- 6 Tbsp. fresh lemon juice from about 2 lemons
- 2 Tbsp. water
- ¼ tsp. pink salt (or more), to taste
- ¼ tsp. black pepper, to taste
- Zest from 1 lemon, divided
Instructions
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Bring a medium pot of water to a boil. Add pasta and cook according to directions.
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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.
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When pasta is done, drain and add to skillet; stir well. Turn off heat.
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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.
Recipe Notes
If you don't have (or don't prefer) butternut squash, swap with sweet potato!
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