A pasta salad with brussels sprouts is a cold, make-ahead side that balances chewy pasta with shaved sprouts and a bright lemon dressing. The raw-and-roasted mix keeps the sprouts from tasting bitter or soggy, which is the usual problem in winter slaws. You get a bowl that holds up in the fridge for days and actually tastes better after a short rest.
This version uses a short rigate pasta so the dressing clings to the ridges, plus a quick roast on half the sprouts for sweetness. It works as a lunchbox item, a potluck side, or a light dinner with added protein. The steps below are written so a beginner won’t overcook the pasta or drown the vegetables. Making this pasta salad with brussels sprouts at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Pasta Salad With Brussels Sprouts
- Half the sprouts are roasted for caramelized edges while the rest stay raw and crunchy, so the texture never goes flat.
- The lemon-mustard dressing is thin enough to coat without pooling at the bottom of the bowl.
- It holds in the fridge for up to 4 days, which makes it a real meal-prep option rather than a same-day-only salad.
- You can build it around pantry pasta and one vegetable, so the cost stays low even in winter.
Ingredients You’ll Need
- 12 oz (340 g) rigate or fusilli pasta — short shapes hold dressing better than long noodles.
- 1 lb (450 g) Brussels sprouts, trimmed and thinly shaved (use a mandoline or sharp knife).
- 2 tbsp olive oil, divided, for roasting and dressing.
- 1/3 cup grated parmesan, finely shredded so it melts into the dressing.
- 3 tbsp fresh lemon juice, about 1 large lemon, strained to avoid pulp bits.
- 1 tbsp dijon mustard, smooth style to emulsify the oil.
- 1 small clove garlic, grated, for a low background heat.
- 1/2 tsp salt, plus more for the pasta water.
- 1/4 tsp black pepper, freshly ground.
- 1/4 cup toasted almonds, sliced, added at the end for crunch.
Ingredient Substitutions
Rigate or fusilli pasta: Replace with an equal weight of gluten-free penne if you need a wheat-free version. Rice-based pasta softens faster, so cut the boil time by 1–2 minutes and rinse under cold water to stop carryover cooking. Expect a slightly narrower, firmer bite and a lighter color in the finished bowl. The pasta salad with brussels sprouts works well for weeknight cooking when time is limited.
Brussels sprouts: Swap with an equal weight of shredded savoy cabbage if sprouts are out of season. Cabbage releases more water when dressed, so rest the salad only 10 minutes before serving instead of 30. The flavor turns milder and sweeter, with less of the sulfur note raw sprouts can have. Storing leftover pasta salad with brussels sprouts correctly keeps it tasting good for days.
Parmesan: Use an equal weight of nutritional yeast for a dairy-free version. Yeast won’t melt or thicken the dressing the way cheese does, so add 1 tsp extra mustard to keep it emulsified. The taste is nutty and a little yeasty rather than salty-sharp. For the best results with this pasta salad with brussels sprouts, read through all the steps before starting.
Almonds: Replace with an equal volume of toasted sunflower seeds for a nut-free bowl. Seeds stay crunchy about as long as almonds but brown faster, so toast them on medium-low heat and watch closely. The swap keeps the texture contrast without changing the dressing.
Step-by-Step Instructions
- Bring 3 quarts of water to a rolling boil in a 6-quart pot and add 1 tbsp salt. Cook the pasta for 9–11 minutes until just al dente, then drain and rinse under cold water to stop cooking.
- Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Add half the shaved sprouts in a single layer and sear for 4–5 minutes until golden and crisp at the edges; move them to a plate.
- Whisk the remaining 1 tbsp olive oil, lemon juice, dijon, garlic, salt, and pepper in a small bowl for 30 seconds until the mixture looks creamy and unified.
- Combine the cold pasta, raw sprouts, roasted sprouts, and dressing in a large bowl. Toss with two spoons until every piece is lightly coated, about 1 minute.
- Stir in the parmesan and almonds. Rest the salad at room temperature for 15–20 minutes so the flavors settle, then serve or chill.
Pro Tips
Shave the sprouts as thin as you can manage; thick pieces stay tough even after dressing. A mandoline set to 1/16 inch gives even ribbons in under 5 minutes.
Toast the almonds in a dry pan over medium-low heat and shake often, since they go from pale to burnt in under a minute. For more on controlled toasting, see toasting nuts from The Kitchn.
Make the dressing in a jar with a tight lid and shake hard for 10 seconds if you don’t want to whisk. The jar also stores leftover dressing for up to a week.
Chill the mixing bowl for 10 minutes before combining if your kitchen is warm, which keeps the roasted sprouts from wilting on contact. Cold equipment slows the dressing from soaking in too fast.
Common Mistakes to Avoid
Overcooking the pasta is the most common error; it turns the salad into a soft clump. Pull it at just al dente and rinse immediately so it stays separate.
Skipping the rest time means the raw sprouts taste sharp and the dressing sits unevenly. A short 15–20 minutes on the counter fixes both without making the bowl warm.
Dumping all sprouts in the pan at once steams them instead of searing. never crowd the pan — cook in two batches if your skillet is under 12 inches.
Serving Suggestions
Pair the bowl with california spaghetti salad at a potluck for two different pasta textures on one table. The sweeter vegetable mix balances the lemon edge here.
Add a soft-boiled egg or canned tuna on top to turn it into a full lunch. The extra protein sits well against the cold dressing and crunchy almonds.
Serve it next to honey balsamic sprouts if you want a warm sprout side with the cold salad. The shared vegetable keeps the plate coherent without repeating a texture.
Storage and Reheating
Keep the salad in an airtight container in the fridge for up to 4 days; the raw sprouts soften slightly but stay safe and crisp enough. Don’t leave it out for more than 2 hours total before chilling.
This dish is meant cold, so reheating isn’t needed; if you prefer warm pasta, microwave a single portion for 45 seconds and eat at once. Freezing isn’t recommended because the raw sprouts go mushy on thaw.
For meal prep, store the almonds separately in a small jar and stir them in at eating time. That one step keeps the crunch intact across all up to 4 days.
Recipe Variations
Mediterranean Version
Swap the almonds for mediterranean pasta salad style add-ins: halved cherry tomatoes and kalamata olives. The tomatoes add juice, so cut the lemon to 2 tbsp to keep the dressing balanced. You get a saltier, brinier bowl that pairs with grilled meat.
Warm Roasted Bowl
Roast all the sprouts instead of half, and skip the cold rinse on the pasta. Toss while both are warm so the parmesan melts into a light coat. The result is a pasta with cherry tomatoes style warm side with deeper sprout sweetness.
Vegan Lemon Version
Use the nutritional yeast swap from the substitutions list and add 1 tbsp capers for a salty pop. The dressing stays emulsified with the extra mustard and tastes brighter without cheese. Serve with zucchini pasta on the side for a full plant plate.
High-Protein Add-In
Fold in 1 cup of white sauce tuna flaked apart, or use canned chickpeas for a meat-free lift. The tuna adds moisture, so reduce dressing by 1 tbsp. The bowl becomes a stand-alone dinner rather than a side.
Pasta Salad With Brussels Sprouts
Description
A cold pasta salad that balances chewy rigate with shaved Brussels sprouts and a bright lemon-mustard dressing. Half the sprouts are roasted for sweetness while the rest stay raw and crunchy, making it a fridge-friendly side that tastes better after a short rest.
Ingredients
Instructions
-
Boil the pasta
Bring 3 quarts of water to a rolling boil in a 6-quart pot and add 1 tbsp salt. Cook the 12 oz rigate or fusilli pasta for 9–11 minutes until just al dente (firm to the bite with a faint white core), then drain and rinse under cold water to stop cooking and keep the pieces separate.
-
Roast half the sprouts
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Add half the shaved sprouts in a single layer and sear for 4–5 minutes until golden and crisp at the edges, then move them to a plate; do not crowd the pan or they will steam instead of sear.
-
Whisk the dressing
Whisk the remaining 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tbsp dijon mustard, 1 small clove grated garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl for 30 seconds. Continue until the mixture looks creamy and unified with no separated oil on the surface.
-
Combine pasta and sprouts
Combine the cold pasta, raw sprouts, roasted sprouts, and dressing in a large bowl. Toss with two spoons for about 1 minute until every piece is lightly coated and no dry pasta remains visible.
-
Add cheese and almonds
Stir in the 1/3 cup finely shredded parmesan and 1/4 cup sliced toasted almonds until evenly distributed. The parmesan should melt slightly into the dressing while the almonds stay separate for crunch.
-
Rest before serving
Rest the salad at room temperature for 15–20 minutes so the flavors settle and the raw sprout sharpness softens. After the rest, serve immediately or transfer to the fridge for later; do not skip this step or the dressing will sit unevenly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 3g15%
- Cholesterol 8mg3%
- Sodium 480mg20%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep the salad in an airtight container in the fridge for up to 4 days; don't leave it out more than 2 hours before chilling.
- Make ahead: Store almonds separately and stir in at eating time to preserve crunch, as noted in the Mediterranean pasta salad prep tips.
- Pro tip: Shave sprouts as thin as possible with a mandoline at 1/16 inch so they stay tender after dressing.
- Toasting: Toast almonds in a dry pan over medium-low heat and shake often since they burn in under a minute.
