If you’re anything like me, you love a good pasta salad—but sometimes you want something with a little more personality. Enter this Roasted Brussel Sprout Pasta Salad.

It’s one of those recipes I keep coming back to because it’s got everything I crave: crispy roasted brussel sprouts, crunchy California walnuts, smoky bacon, and a zesty balsamic vinaigrette that ties it all together. The maple syrup and fresh lemon zest add the perfect balance of sweetness and brightness to the vinaigrette, making every bite a little more exciting than the last. It’s a hearty dish that’s both satisfying and refreshing, with a blend of textures and flavours that really set it apart from the usual pasta salad.

Whether you’re making it for a casual dinner, a weekend BBQ, or bringing it to a potluck, this dish is guaranteed to steal the show—and probably spark a few recipe requests along the way!

Why You’ll Love this Recipe:

• Great for Meal Prep: This pasta salad stays fresh in the fridge for days, making it perfect for easy lunches throughout the week.
• Super Quick: You’ll have this delicious dish ready in just 30 minutes—perfect for busy days when you need something tasty and fast.
• Customizable: Don’t like a particular ingredient? No problem! Feel free to swap things out or add your favorite toppings to make it your own.
• Unique & Flavourful: This isn’t your typical pasta salad. The combination of flavors is bold and unexpected, and I promise, your guests will be asking for seconds!

Prep for Roasted Brussel Sprout Pasta Salad

This recipe comes together really quickly, but here’s a few things you can prep to make assembly a breeze.

• Wash the brussel sprouts, trim the stems off, and remove any wilted leaves.
• Chop the bacon, walnuts, red onion + dates.
• Crumble the feta if it’s not already.

How to Make Roasted Brussel Sprout Pasta Salad

Step One:

Thinly slice or shave your brussel sprouts. Arrange in a single layer on your pan then drizzle with olive oil, and season with salt, pepper, and garlic powder.

Step Two:

Roast the brussel sprouts in the oven at 400°F until golden (about 15-20 minutes).

Step Three:

While the brussel sprouts are roasting, add chopped bacon to a pan and cook until crispy. Remove it from the pan and set to the side, leaving some of the bacon grease for toasting the walnuts.

Step Four:

Add the roughly chopped California walnuts to the same pan and toast them in the bacon grease until fragrant and lightly browned.

Step Five:

Boil the ditalini, strain, and set to the side. By the time the pasta is ready, your brussel sprouts should also be done!

Step Six: Make the Vinaigrette

Combine olive oil, balsamic vinegar, dijon mustard, maple syrup, lemon juice, garlic, salt and pepper. Give it a quick whisk until combined.

Step Seven: Assemble the Pasta Salad

Pour the ditalini into a large bowl. Top with the roasted brussel sprouts, bacon, and toasted California walnuts. Then add some chopped red onion, dates, feta cheese, lemon zest, and fresh herbs. Top with the vinaigrette and mix gently to combine.

How to Store Roasted Brussel Sprout Pasta Salad

This pasta salad keeps really well in the fridge, making it a great option for meal prep! After assembling, simply transfer it to an airtight container and store in the fridge for up to 3 days. The flavours continue to meld together, making it even more delicious the next day.

If you’re planning to store it for longer, I recommend keeping the vinaigrette separate and mixing it in just before serving to prevent the salad from getting soggy. The bacon and walnuts will also stay crispy for a bit longer if kept separate, so add them just before enjoying for that perfect crunch!

Substitutions

This salad is super easy to customize. Here are a few ideas!

• Bacon: Swap the bacon for pancetta, turkey bacon, or even crispy chickpeas for a vegetarian option.
• Maple Syrup: If you don’t have maple syrup on hand, honey or agave syrup can be used as a sweetener in the vinaigrette.
• Feta Cheese: Crumbled goat cheese or even a sharp cheddar would make a tasty substitution if you’re not a fan of feta.
• Red Onion: Shallots or green onions can replace red onion for a milder flavor.

If you give this recipe a go, tag me on social (@britacooks)—I’d love to see your spin on it! xx