Is anyone else obsessed with all things cozy and warm this time of year? Autumn just makes me want to curl up with a blanket, light a candle, and enjoy something hearty that fills both the belly and the soul. And let’s be real—after a busy day balancing work, family, and a million other to-dos, we deserve a meal that feels like a hug in a bowl. That’s why I’m so excited to share this Warm Autumn Pasta Salad with Roasted Vegetables, Chickpeas, and Arugula!
This dish is the perfect midlife-friendly comfort food. It’s packed with wholesome ingredients like whole wheat pasta, roasted veggies, and plant-based protein (hello, chickpeas!). It’ll keep you full and energized—perfect for those long, chilly days when you need that extra boost. Plus, it’s a breeze to make. So, if you’re anything like me, you’re going to love how easy it is to toss together. It’s like a salad, but cozier!
Okay, let’s get real for a second: at this stage in life, we’re all about finding that balance—enjoying our food but also knowing it’s giving us the nutrients we need. This pasta salad has everything you want for that balance. It’s got:
• Whole Wheat Pasta: Because we’re all about those good carbs that keep our energy up and our digestion smooth. And let’s face it, we need all the energy we can get!
• Roasted Veggies: Brussels sprouts, beets, and butternut squash—classic autumn goodness! They’re not just tasty; they’re also loaded with vitamins and antioxidants. Anti-inflammatory and heart-friendly? Yes, please!
• Chickpeas: These little powerhouses are packed with protein and fiber, keeping you satisfied without feeling heavy. I like to roast mine for a bit of crunch—it’s like adding croutons, but healthier!
• Arugula: Fresh, peppery, and full of folate (which is so important for us!). It adds that green goodness and gives the dish a little bite.
I get it—our days are packed, and we need meals that are nutritious and efficient. This pasta salad is perfect for meal prep too, so you can make a big batch and have lunch or dinner ready in minutes for the next few days. Plus, it’s super flexible—don’t have arugula? Swap it for spinach. Out of chickpeas? Try white beans instead. It’s all about keeping things simple and delicious.
Serve it warm if you need that cozy vibe or at room temperature if you’re on the go. You can even pair it with a bowl of butternut squash soup for the ultimate fall feast. It’s hearty enough to stand alone, but light enough not to leave you feeling sluggish.
So, next time you’re looking for a quick, comforting dish that’s still packed with all the good stuff, give this pasta salad a try. I promise it’ll make you feel all warm and fuzzy inside (and your body will thank you, too)!
Here’s the breakdown, and remember—this one’s super forgiving, so feel free to tweak it to your heart’s content.
Toss the chickpeas, Brussels sprouts, beets, and butternut squash with olive oil, salt, and pepper. Roast at 400°F for about 20-25 minutes, or until the veggies tender and golden.
While the veggies are roasting, cook the pasta. Follow the package instructions, drain, and set aside to cool just a bit.
Whisk together the balsamic vinegar, Dijon mustard, and maple syrup. Add a pinch of salt and pepper—taste and adjust to your liking.
Toss the pasta, roasted veggies, chickpeas, cranberries, nuts, and arugula in a big bowl. Drizzle the dressing over the top and mix until everything’s coated and beautiful.
Serve it warm or at room temp, and savor every bite!
Servings 4
Serving Size 1.5 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.