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Marinated Fall Vegetable Pasta Salad

Marinated Fall Vegetable Pasta Salad

Cost $15, save $10

Source: Recommended by CookPal

  • 90 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Dressing

    • 1/2 cup red wine vinegar
    • 1 1/2 tablespoons brown sugar
    • 2 1/2 teaspoons Dijon mustard
    • 1 1/2 teaspoons kosher salt
    • 1 teaspoon garlic powder
    • 3/4 teaspoon ground black pepper
    • 🌶 1/2 teaspoon crushed red pepper
    • 1/8 teaspoon dried oregano
    • 1 cup olive oil

  • Marinated Vegetables

    • 🍄 16 ounces button mushrooms
    • 🥕 2 large carrots
    • 1/2 head cauliflower
    • 1 (7.5 ounce) jar marinated artichoke hearts

  • Salad Base

    • 1 pound bowtie pasta
    • 1 bunch kale
    • 1 (8.5 ounce) jar sun-dried tomatoes in olive oil
    • 🧀 4 ounces mozzarella cheese
    • 1/4 cup chopped fresh parsley

STEPS

1

Whisk vinegar, brown sugar, Dijon mustard, shallot, salt, garlic powder, black pepper, red pepper, and oregano together in a large bowl. Drizzle in olive oil and whisk until well combined. Add mushrooms, carrots, cauliflower, and artichoke hearts to the dressing and toss to coat. Cover and refrigerate at least 1 hour and preferably overnight.

2

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside to cool.

3

Massage kale to soften it slightly and add it to the marinated vegetables. Add in sun-dried tomatoes, smoked mozzarella, and parsley, and toss to coat. Taste; season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

373

Calories

  • 10
    Protein
  • 35
    Carbs
  • 24
    Fats

💡 For best flavor, marinate the vegetables overnight.Massage the kale well to improve its texture and reduce bitterness.Use smoked mozzarella or regular mozzarella based on your preference.This salad can be served cold or at room temperature—perfect for meal prep or gatherings.