Name: Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb Halloween Pasta; 1/2 red onion, finely chopped; 3/4 cup rainbow carrots, sliced into rounds; 1 cup spinach, chopped; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp brown mustard; 1/2 tsp maple syrup; 1/4 tsp dried sage; 1/4 tsp dried oregano; 1/4 tsp dried thyme; Salt & pepper to taste

Why You’ll Love This Recipe

I love how this recipe combines playful Halloween pasta shapes with nutritious ingredients like spinach and rainbow carrots. It’s completely vegan, but flexible enough to adapt to vegetarian tastes. The vinaigrette has a lovely balance of tang, sweetness, and herbs that brings everything together beautifully. Plus, it’s quick to prepare, making it ideal for parties or weeknight meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

The Salad
1 lb Halloween pasta
1/2 red onion, finely chopped
3/4 cup rainbow carrots, sliced into rounds
1 cup spinach, chopped

The Dressing
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp brown mustard
1/2 tsp maple syrup
1/4 tsp dried sage
1/4 tsp dried oregano
1/4 tsp dried thyme
Salt and pepper, to taste

Directions

I start by cooking the Halloween pasta in well-salted water until al dente. Once it’s cooked, I drain it and set it aside to cool slightly.
While the pasta cooks, I prepare the vegetables. I finely chop the red onion, slice the rainbow carrots into rounds, and roughly chop the spinach.
To make the vinaigrette, I whisk together the olive oil, red wine vinegar, mustard, maple syrup, sage, oregano, and thyme in a bowl. I taste it and adjust the salt and pepper if needed. If the flavor feels a little flat, I find a pinch more salt helps a lot.
In a large mixing bowl, I combine the cooked pasta with the veggies and pour over the dressing. Then I give it a good mix so everything gets evenly coated.
I let it sit for a bit so the flavors can meld, and then serve it at room temperature.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes add crumbled feta or bleu cheese for a vegetarian twist with a punch of flavor. If I’m in the mood for more color and texture, I toss in roasted butternut squash, green beans, or even some shredded cabbage. For a bit of crunch, I like to sprinkle in some salted nuts or seeds like pepitas or sunflower seeds. It’s easy to customize this salad based on what’s in my fridge.

Storage/Reheating

I usually keep the salad in an airtight container in the fridge, where it stays fresh for 4 to 5 days. If I’m making it ahead, I store the dressing separately and mix it in about 30 minutes before serving to keep the veggies crisp and the flavor vibrant. This salad is best enjoyed at room temperature, so I like to take it out of the fridge a little before serving. No need to reheat.

FAQs

How can I make this salad more filling?

I like to add protein-rich extras like chickpeas, white beans, or even tofu cubes to make the salad more of a complete meal.

Can I use regular pasta instead of Halloween-shaped pasta?

Absolutely. Any short pasta like fusilli, penne, or farfalle works well if I don’t have themed pasta on hand.

Is this recipe kid-friendly?

Yes, the fun shapes and mild flavors make it very appealing to kids. I sometimes skip the red onion or chop it super fine if I’m serving picky eaters.

Can I make this salad gluten-free?

Sure! I simply use gluten-free pasta in place of the regular Halloween pasta and double-check the mustard and vinegar to ensure they’re gluten-free.

What can I use instead of maple syrup in the dressing?

If I’m out of maple syrup, I substitute it with agave syrup or a small amount of brown sugar for a similar touch of sweetness.

Conclusion

This Halloween Pasta Salad is the kind of dish that brings both fun and flavor to the table. It’s easy, festive, and packed with veggies, making it a great option for Halloween parties or a spooky-themed dinner. I love how versatile it is and how it keeps well in the fridge, making it just as good the next day. Whether I’m feeding kids, adults, or both, this salad never fails to impress.