Save A vibrant, umami-packed pasta salad featuring hearty autumn vegetables and a creamy miso dressing—perfect for a wholesome lunch or festive side.
The first time I made this miso pasta salad, it disappeared from our table faster than any other dish. The fusion of Japanese-inspired dressing with roasted fall veggies brings a unique twist to classic pasta salad that even the pickiest eaters enjoy.
Ingredients
- Pasta: 250 g (9 oz) short pasta (fusilli, penne, or farfalle)
- Sweet potato: 1 small, peeled and diced
- Brussels sprouts: 1 cup (150 g), trimmed and halved
- Butternut squash: 1 cup (120 g), peeled and cubed
- Red onion: 1 small, sliced
- Olive oil: 2 tbsp (plus 2 tbsp for dressing)
- Salt and black pepper: to taste
- White miso paste: 2 tbsp
- Rice vinegar: 3 tbsp
- Maple syrup or honey: 1 tbsp
- Soy sauce: 1 tbsp
- Dijon mustard: 1 tsp
- Garlic: 1 clove, minced
- Water: 1–2 tbsp, to thin dressing if needed
- Toasted pumpkin seeds: 2 tbsp
- Chopped fresh parsley: 2 tbsp
- Sesame seeds: 1 tsp (optional)
Instructions
- Roast the vegetables:
- Preheat oven to 425°F (220°C). Toss diced sweet potato, Brussels sprouts, butternut squash, and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast for 15–18 minutes until tender and lightly caramelized.
- Cook the pasta:
- Meanwhile, cook pasta in salted boiling water until al dente. Drain and rinse under cold water to stop cooking.
- Prepare the miso dressing:
- In a small bowl, whisk together white miso paste, rice vinegar, 2 tbsp olive oil, maple syrup (or honey), soy sauce, Dijon mustard, and minced garlic. Add 1–2 tbsp water to reach a pourable consistency.
- Combine:
- In a large bowl, combine cooked pasta, roasted veggies, and miso dressing. Toss well to coat everything evenly.
- Finish and serve:
- Top with toasted pumpkin seeds, chopped parsley, and sesame seeds if using. Serve at room temperature or chilled.
Save We love making this hearty salad for lazy weekend afternoons when family gathers around the kitchen counter, sharing stories while prepping veggies together.
Customization Ideas
Add roasted chickpeas or cooked edamame for extra protein or switch in carrots and parsnips instead of sweet potato and squash for a new twist.
Pairing Suggestions
This salad pairs perfectly with a crisp white wine, light cider, or sparkling water with a splash of citrus for a refreshing, festive meal.
Allergen & Nutrition Info
This dish contains soy and wheat unless gluten-free pasta is used, as well as mustard from the dressing. Per serving: 380 calories, 13 g total fat, 55 g carbohydrates, 9 g protein.
Save This colorful salad delivers fall comfort and restaurant-worthy fusion flavor with minimal fuss. Enjoy leftovers as the flavors deepen overnight!
Recipe FAQ Section
- → Can I substitute different vegetables?
Yes, you can use other autumn vegetables such as carrots, parsnips, or roasted edamame for a personalized twist.
- → Is this dish vegan-friendly?
Use maple syrup instead of honey in the dressing, and ensure your pasta is vegan for a fully plant-based option.
- → How should I serve this pasta salad?
Serve it chilled or at room temperature. It's excellent as a vibrant lunch, side dish, or at festive gatherings.
- → What wine pairs well with this?
A crisp white wine like Sauvignon Blanc complements the earthy vegetables and miso dressing beautifully.
- → Can I add more protein?
Absolutely! Roasted chickpeas or cooked edamame make great additions for extra protein and texture.
- → Does the dish require any special equipment?
Common kitchen tools are needed, such as a baking sheet, pot for pasta, knives, cutting board, mixing bowls, and a whisk.