PASTA SALAD REFRESH

Highlight harvest season in these make-ahead salads that work as sides or mains. Sweet potatoes soak up a smoky chipotle vinaigrette; mustard and maple uplift shredded Brussels sprouts; and a red wine vinegar marinade brightens kale, carrots, and cauliflower.

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Southwestern Sweet Potato and Black Bean Pasta Salad

HANDS-ON 20 MIN

TOTAL 40 MIN SERVES 14

SUBMITTED BY NICOLE MCLAUGHLIN

NEW RECIPE GO ONLINE TO RATE & REVIEW

2 large sweet potatoes, cut into 1-inch cubes (4 cups)

2 Tbsp. plus ⅔ cup olive oil

1 tsp. kosher salt

½ tsp. black pepper

16 oz. gemelli or cavatappi pasta

5 chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce from can

⅓ cup red wine vinegar

2 Tbsp. honey

1 medium clove garlic

1 tsp. dried oregano

¼ tsp. cumin

1 (15-oz.) can black beans, rinsed and drained

1 medium red onion, minced (1½ cup)

½ cup finely chopped fresh cilantro

1 cup crumbled cotija cheese (4 oz.)

1. Preheat oven to 425°F. Toss sweet potatoes with 2 Tbsp. oil, ½ tsp. salt, and the black pepper on a 10x15-inch rimmed baking sheet. Roast, stirring halfway through, until browned and tender, about 20 minutes. Let cool slightly.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and let cool.

3. Meanwhile, for vinaigrette, blend chipotles, 1 Tbsp. adobo, the vinegar, honey, garlic, oregano, cumin, and remaining ½ tsp. salt in a blender until well combined. With blender running, drizzle in remaining ⅔ cup oil thorough lid opening and blend until smooth. (Chill, covered, until ready to use or up to 3 days.)