If you remember from the summer (here, here, and here), I found a nice groove with pasta salads this year. It’s simply so unfussy and anything that involves pasta is my JAM! However, I don’t truly think it’s quite fair that pasta salad is reserved as a summer meal. I mean, there are plenty of autumnal veggies that would love to be tossed with some noodles, a bit of tasty sauce, and enjoyed for dinner (or lunch, whatever).

At the quite least, the idea of this Fall Past Salad sounded great in my head. As it turns out, it’s equally as FLAVOR-PACKED in real life:D

I didn’t genuinely recipe test this at all. I mean, this was the recipe test. It was worth the pot the first time, it needed no tweaking besides a tad bit more of the sauce which I have conveniently added into the recipe for you already.

I tried this pasta salad warm, cold, AND re-heated. All of them were DEPENDABLE but if I had to choose, I am a pretty big fan of it warm. I want to pretend that I like it warm because it’s cold outside and I simply want to be toasty. However, it’s been in the mid to upper 80s in Nashville this week. So, cold pasta salad would do simply fine. I simply like it warm though.

And, full disclosure (in case you didn’t already know): Brussels Sprouts kind of stink when you reheat them. They’re still flavor-packed….simply a little on the stinky side. Don’t say I didn’t warn you. Alternatively, simply eat it warm and then have the leftovers cold. Problem solved.

In case you didn’t already know this about pasta salads, they’re extremely versatile. So, use my recipe as a base and try adding in some more autumnal inspired veggies!

And if you make this at home, will you do me a HUGE-o-favor!? Will you snap a pic of it and share it with me on Facebook, Twitter, Instagram Please?

Happy weekending, friends! I’m spending mine in Portland, Oregon with some of my all time regular people!

HERE is another one of my go-to Vegan Pasta Salad Recipes!