Name: Thanksgiving Pasta Salad
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound Brussels sprouts, halved or quartered if large; 1 pound sweet potatoes (2 small or 1 large), peeled and cut into 1/2-inch dice; 1/4 cup olive oil; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; Kosher salt and freshly ground black pepper; 1 pound rotini (see Cook’s Note); 6 ounces Tuscan kale, stems removed, leaves thinly sliced crosswise (about 2 1/2 cups); 1/2 red onion, finely diced; 6 tablespoons red wine vinegar; 1/4 cup tahini; 4 tablespoons olive oil; 2 cloves of garlic, grated; 2 tablespoons maple syrup; 1 tablespoons Dijon mustard (see Cook’s Note); 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; Kosher salt and freshly ground black pepper; 1 cup roasted shelled pistachios; 1 cup dried cranberries

Directions

Watch how to make this recipe.

For the pasta salad: Preheat the oven to 450 degrees F. Fill a large pot with water and bring to a boil over medium-high heat.
Toss the Brussels sprouts, sweet potatoes, olive oil, sage, thyme, 2 teaspoons of salt and several grinds of black pepper in a large bowl until evenly coated and well combined. Transfer to a rimmed baking sheet. Roast until the vegetables are tender and browned in spots, 30 to 35 minutes. Set aside to cool slightly.
Meanwhile, season the pot of water generously with salt. Add the rotini and cook until al dente, about 7 minutes. Reserve 1/2 cup of pasta water, then drain the pasta well. Immediately toss the hot pasta in a large bowl and add the kale. Toss until the kale is bright green and starts to soften. Set aside to cool completely.
For the tahini dressing: Add the red onion to a small bowl and pour in the vinegar. Let sit until the onions are lightly pickled and bright pink, about 15 minutes.
Whisk the tahini, 5 tablespoons of the reserved pasta water, the olive oil, grated garlic, maple syrup, Dijon, thyme, sage, 1 teaspoon of salt and several grinds of black pepper in medium bowl until smooth and well combined. Whisk in the onions and vinegar until combined. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until ready to serve.
To serve, toss the pasta and kale with the roasted vegetables, pistachios and cranberries in a large bowl. Add the dressing and toss until evenly combined. Taste and adjust the seasoning with more salt and pepper if needed.

Cook’s Note

If you want to make this recipe vegan, be sure to buy vegan (eggless) pasta and vegan Dijon mustard. Dijon sometimes contains non-vegan ingredients since the white wine production process can include filtering ingredients like casein, egg whites and gelatin.