This Tuscan-Inspired Harvest Pasta Salad Bowl with a creamy rosemary pumpkin dressing is packed with fall flavors, roasted veggies, and wholesome crunch—perfect for cozy gatherings or meal prep.
If you’re craving a dish that captures the cozy essence of autumn, this Tuscan-Inspired Harvest Pasta Salad Bowl is sure to hit the spot. It’s my newest seasonal twist on traditional Italian pasta salad. It combines your favorite pasta shapes with charred broccoli florets, ribbons of earthy Tuscan kale, and tangy sun-dried tomatoes, all tossed in a luscious (and so easy to make!) Rosemary-Pumpkin Salad Dressing. The flavor is a perfect balance of savory, nutty, and slightly sweet, with toasted walnuts adding the ultimate crunch. It’s colorful, comforting, and brimming with seasonal vibes—ideal for both weeknight dinners and festive fall (or anytime!) entertaining.
Simple Steps, Delicious Results
Putting this harvest-inspired pasta salad together is easier than it looks. Start by boiling your favorite short pasta until al dente. Hint: Try fun shapes like casarecce, cascatelli, or radiatori. Then let the cooked pasta cool while you prepare the veggies. Tuscan kale gets massaged with a touch of extra-virgin olive oil and sea salt to soften its texture and earthy bite, while broccoli florets roast until perfectly caramelized (or charred!). These simple steps add layers of flavor and texture, giving the salad a mix of tender, crisp, and slightly smoky elements.
Bringing It All Together
Next comes the fun part—assembling the bowl. Toss the pasta with the silky Rosemary Pumpkin Dressing, then fold in the kale, roasted broccoli, and tangy sun-dried tomatoes. A scatter of toasted walnuts adds a delightful crunch. A sprinkle of vegan Parmesan and fresh basil leaves provide a finishing touch, if you like. Serve the salad slightly warm or at room temperature for the coziest fall vibes. And here’s the bonus: it holds up beautifully in the fridge for up to four days, making it just as perfect for meal prep as it is for a festive autumn gathering.
This Tuscan-Inspired Harvest Pasta Salad Bowl with a creamy rosemary pumpkin dressing is packed with fall flavors, roasted veggies, and wholesome crunch—perfect for cozy gatherings or meal prep.
Boil pasta in salted water until al dente. Drain, transfer to a medium bowl, drizzle with 2 teaspoons of olive oil, and let stand to cool for 30 minutes. Stir then chill in fridge, if needed, until ready to use in step #5.
Place kale ribbons (slices) in a medium bowl. Toss well (or massage) with 1 teaspoon olive oil and 1/8 teaspoon salt. Let stand for up to 25 minutes.
Meanwhile, toss the broccoli with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of salt. Roast on a rimmed sheet pan at 450°F until well browned (charred) on the edges, about 18 minutes.
Stir creamy dressing into the cool pasta. Then fold in the freshly roasted broccoli (ideally while warm), kale, and sun-dried tomatoes. Adjust salt to taste.
Transfer the pasta salad to a serving bowl. Scatter with walnuts. If desired, sprinkle with the vegan Parmesan and garnish with basil leaves.
Serve pasta salad slightly warm or at room temp. Keeps well up to 4 days in the fridge. Liven up leftovers (if any!) with additional splashes of oil and vinegar.
Simple Steps, Delicious Results
Get Recipe Ingredients
👍👍