Fall Pasta Salad with Creamy Lemon Dressing
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course:
Side Dish
Keyword:
pasta
Servings: 4
Calories: 614.35 kcal
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
-
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.
Recipe Notes
If you don't have (or don't prefer) butternut squash, swap with sweet potato!
Get the ingredients you need for this recipe at Vitacost.com:
Nutrition Facts
Fall Pasta Salad with Creamy Lemon Dressing
Amount Per Serving
Calories 614.35
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3.25g16%
Sodium 374.82mg16%
Potassium 640.63mg18%
Carbohydrates 100.87g34%
Fiber 5.11g20%
Sugar 3.09g3%
Protein 17.52g35%
Vitamin A 9553.98IU191%
Vitamin C 51.5mg62%
Calcium 102.25mg10%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.