Fall-Inspired Root Vegetable Pasta Salad

Ingredients

For the Salad:

• 1 cup chickpea pasta

• 1 medium sweet potato, diced

• 1 medium zucchini, sliced

• 1 medium yellow squash, sliced

• 1 cup broccolini, trimmed

• 1-2 jalapeños, sliced (adjust to taste)

• 1 small red onion, thinly sliced

• 2 cups fresh arugula

• 1/2 cup grated Parmesan cheese

For the Lemon Vinaigrette:

• 3 tablespoons olive oil

• 2 tablespoons lemon juice (freshly squeezed)

• 1 teaspoon Dijon mustard

• 1 clove garlic, minced

• Salt and pepper, to taste

Instructions

1. Roast the Vegetables:

• Preheat your oven to 400°F (200°C).

• On a baking sheet, toss the diced sweet potato, zucchini, yellow squash, broccolini, jalapeños, and red onion with olive oil, salt, and pepper.

• Spread the vegetables in an even layer and roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through.

2. Cook the Pasta:

• While the vegetables are roasting, cook the chickpea pasta according to package instructions. Drain and set aside to cool slightly.

3. Prepare the Vinaigrette:

• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

4. Assemble the Salad:

• In a large bowl, combine the roasted vegetables, chickpea pasta, and arugula.

• Drizzle the lemon vinaigrette over the salad and toss gently to combine.

• Sprinkle with grated Parmesan cheese before serving.

Serving Suggestions

Enjoy this colorful pasta salad warm or chilled as a main dish or side. Perfect for fall gatherings or meal prep!