Warm Autumn Roast Vegetable Pasta Salad
This Warm Autumn Roast Vegetable Pasta Salad is the perfect way to welcome cooler days. Roasted seasonal veggies, crispy bacon and toasted walnuts tossed through pasta and drizzled with a maple mustard vinaigrette for a cozy, flavour-packed dish.
45 mins
Easy
6
What you’ll need
INGREDIENTS
- 300g SunPork Fresh Foods Bacon, chopped
- 1 sweet potato, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 red onion, cut into wedges
- 1 zucchini, diced
- 1 small eggplant, diced
- 2 Tbsp. olive oil
- 2 tsp. fresh thyme, plus extra for garnishing
- 350g spiral pasta
- 100g walnuts, roughly chopped
- ¼ cup fresh basil, roughly chopped
- Maple Mustard Vinaigrette
- 6 Tbsp. olive oil
- ¼ cup maple syrup
- 2 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 2 garlic cloves, minced
- Salt & pepper, to taste
How to make it
- Pre-heat fan forced oven to 200°C .
- In a mixing bowl toss sweet potato, capsicum, red onion, zucchini, and eggplant with olive oil, thyme, salt and pepper. Spread on a baking tray and roast for 25-30 mins, turning halfway, until tender and slightly caramelised.
- In a fry-pan over med. heat cook bacon until crispy. Set aside on a paper towel.
- Cook pasta according to pack instructions. Drain and set aside, reserving a cup of pasta water.
- In a bowl, add the vinaigrette ingredients along with salt and pepper to taste, then whisk to combine.
- In a large bowl, toss the warm pasta with roasted veggies, crispy bacon, walnuts, and fresh basil.
- Drizzle with maple mustard vinaigrette and toss to coat. If needed, add a splash of reserved pasta water to loosen the dressing.
- Garnish with extra fresh herbs, serve and enjoy!
