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winter vegetable pasta salad on a serving plate with a coral colored napkin off to the side
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5 from 2 votes

Winter Vegetable Pasta Salad with Rosemary Dijon Dressing

Make our winter vegetable pasta salad with rosemary dijon dressing featuring root vegetables like carrots and butternut squash plus arugula, mushrooms and onions! 
Prep Time10 mins
Cook Time35 mins
Chilling Time10 mins
Total Time55 mins
Course: Main Course, Salad
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: pasta, pasta salad, vegetable pasta salad, winter pasta salad, winter vegetable, winter vegetable pasta, winter vegetable pasta salad
Servings: 4
Calories: 319kcal


  • vegetable peeler
  • knife
  • cutting board
  • measuring cups and spoons
  • baking sheet lined with parchment paper
  • skillet
  • medium-sized pot
  • strainer
  • large bowl
  • wooden spoon


  • 8 oz cavatappi noodles (Or pasta of your choice)
  • 10 oz butternut squash (peeled and cut into half-inch cubes)
  • ½ large yellow onion (cut into half-inch pieces)
  • 1 large carrot (sliced)
  • 8 oz baby bella mushrooms (chopped into half-inch pieces)
  • 1 ½ Tbsp extra virgin olive oil (divided)
  • 2 sprigs fresh rosemary (stems removed)
  • ½ cup water
  • 2 ½ Tbsp dijon mustard *
  • ½ Tbsp agave
  • 1 Tbsp apple cider vinegar
  • 2 cups arugula
  • sea salt and pepper to taste


  • Preheat oven to 450 degrees. Toss butternut squash, carrots, and onions in 1 Tbsp olive oil. Spread across baking sheet lined with parchment paper and roast until some charring occurs – about 30 minutes.
  • Cook noodles according to package instructions in salted water. Once noodles are cooked, strain and rinse with cool water. Then, add to a large bowl and store in refrigerator to cool.
  • Add mushrooms and remaining ½ Tbsp olive oil to a skillet. Cook the mushrooms on medium-low until tender – about 15 minutes. Remove from heat. Add water, rosemary, dijon, agave, and apple cider vinegar, stirring until combined. Set aside.
  • Add roasted vegetables to the large bowl with noodles and continue to chill until ingredients reach room temperature – about 5-10 minutes.
  • Add mushrooms and dressing to the noodles and vegetables. Gently toss until combined. You may need to add another tablespoon or so of water to thin out the dressing. Add arugula and salt and pepper to taste. I prefer to serve the pasta salad at room temperature, but if you want it cold, return to the fridge and serve when chilled.


*Not all dijon mustard is vegan. Grey Poupon is a vegan brand and is also available at most grocery stores.
Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!


Serving: 248g | Calories: 319kcal | Carbohydrates: 56g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 129mg | Potassium: 520mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11192IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 2mg