Healthy Fall Protein Pasta Salad

This cozy and hearty Healthy Protein Pasta Salad is the perfect fall dish! It is amazing for meal prep, taking on the go, enjoying at home, and can even be used as a fun side dish.

This recipe is dairy-free thanks to the Maple Tahini Dressing, which by the way, is so delicious I could DRINK IT.

I have been using this Maple Tahini Dressing on everything from salads to pasta to dipping sweet potato fries. If you don’t make the pasta salad recipe, at least do yourself a favor and make this dressing recipe to keep on hand 😍

I used chickpea pasta in this recipe for an extra plant-based protein boost but feel free to use whichever pasta you want! My personal favorites are brown rice, lentil, and chickpea.

Be sure to check out the tutorial video on my Instagram for this Healthy Fall Protein Pasta Salad!

Print Recipe

Healthy Fall Protein Pasta Salad

Course: Main Course, Side Dish

Keyword: autumn, dairy free, dinner, fall, gluten free, healthy, high protein, lunch, maple, meal prep, pasta, pasta salad, plant based, salad, tahini, vegan, vegetarian

Ingredients

• 2 cups pasta (measured dry) I used chickpea pasta for extra protein
• 2 cups leafy greens (I used arugula)
• 1 medium sweet potato
• 1/2 apple

For the Maple Tahini Dressing

• 1/4 cup tahini (can sub cashew butter if you don’t like tahini!)
• 1 tbsp maple syrup
• 1 tbsp dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• 1 pinch pepper
• 1/4 cup water

Instructions

• Dice sweet potato into cubes, coat in oil of choice, salt, and pepper and bake at 400F for 30-35 minutes or until crispy.
• Cook pasta according to package.
• Whisk together all dressing ingredients. Or add all dressing ingredinets to a jar and shake.
• Add all ingredients to a large mixing bowl and stir until evenly coated.
• Store in the refrigerator. Can be enjoyed cold or warmed on the stovetop or in the microwave when ready to eat!