Fall Pasta Salad

The Spice & Tea Exchange

Servings

4

Cook Time

30 minutes

This vibrant fall pasta salad brings together cozy, seasonal flavors in a fresh and satisfying way. It’s a colorful, flavor-packed dish that’s perfect for lunch, meal prep, or your next autumn gathering—simple to make, and sure to impress.

Fall Pasta Salad

Ingredients

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    • 1/4 cup olive oil
    • 1/4 cup apple cider vinegar
    • 2 Tbsp tahini
    • 1 tsp Honey Mustard Seasoning
    • 1 tsp Maple Syrup - Granulated
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1/2 tsp Thyme

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    • 1 ea sweet potato, peeled
    • 1 Tbsp avocado oil
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 2 cups uncooked short or shaped pasta
    • 1 cup curly kale, minced
    • 1 ea honey crisp apple, diced
    • 1/4 cup crumbled feta cheese
    • 1/4 cup nuts of choice, chopped

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    • Fall Pasta Salad with Honey Mustard Dressing (Kit)

    Directions

    1. Preheat oven to 350°F.
    2. Prepare Dressing. In a small bowl, combine dressing ingredients and mix until combined. Set aside. If desired, dressing can be made in advance to allow flavors to meld.
    3. Bake Sweet Potato. Dice sweet potatoes and arrange on a baking sheet lined with a silicone mat or parchment paper. Drizzle avocado oil, salt, and black pepper on top and toss to combine. Bake for 20 to 30 minutes, until fork-tender.
    4. Prepare Pasta. Boil pasta according to package instructions. Drain and set aside.
    5. Assemble. To a medium mixing bowl, add kale, apple, feta, nuts, cooked pasta and cooked sweet potato. Top with desired amount of dressing; toss to combine.
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