Roasted Grape Brie Pasta Salad

This roasted grape and brie pasta salad brings together the irresistible flavors of creamy cheese, sweet oven-roasted grapes, and candied walnuts tossed in a honey-mustard dressing. The combination feels both fresh and comforting, and it never fails to impress at family lunches or when a little bit of elegance is called for.

When I first tried roasting grapes for this dish, I was hesitant—but now I would not dream of skipping that step. Even my most skeptical friends ask for seconds.

Ingredients

• Shell or rotini pasta: brings the perfect texture and holds dressing well choose good-quality dried pasta for the best results
• Seedless red or black grapes: offer a sweet burst choose plump and firm grapes for roasting
• Brie cheese: delivers a decadent creamy element remove the rind if you like a richer bite
• Walnuts: add crunch and earthiness look for fresh walnut halves and toast them if possible
• Honey and Dijon mustard for the vinaigrette: create a tangy-sweet finish opt for pure honey and good Dijon
• Extra-virgin olive oil: carries the dressing and lends flavor select a fruity or mild olive oil you enjoy
• White wine vinegar or apple cider vinegar: brightens the whole salad choose high-quality vinegar for the best balance
• Parsley: adds a fresh herbal note use fresh parsley for brightness if you want a pop of color

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 200 C or 400 F to make sure it is fully hot for roasting the grapes

Roast the Grapes:

Toss halved grapes with olive oil a sprinkling of salt and freshly ground pepper then arrange them cut side up on a parchment-lined baking sheet Roast for about 15 to 18 minutes until the grapes begin to burst and caramelize slightly Let them cool before mixing into the salad

Cook the Pasta:

Bring a large pot of salted water to a rapid boil Add your pasta and cook until just al dente following the package directions Drain immediately and rinse under cool water to stop the cooking

Candy the Walnuts:

Place walnut halves in a small skillet with melted butter over medium heat Toast them for two minutes then drizzle over honey and a pinch of salt Stir gently for about three minutes until the nuts turn glossy and sticky Carefully transfer the nuts onto parchment paper to cool and then roughly chop them

Mix the Vinaigrette:

Whisk together the extra-virgin olive oil white wine vinegar Dijon mustard honey and a bit of salt and pepper in a bowl or jar Taste and adjust seasoning as needed

Combine the Salad:

In a large mixing bowl add the cooked pasta roasted grapes cubes of brie and candied walnuts Drizzle everything with the honey vinaigrette and gently toss so each piece is lightly coated

Garnish and Serve:

Finish with a sprinkle of fresh parsley if using Serve the pasta salad at room temperature for the best flavor and texture

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My favorite ingredient here is the roasted grape I never get tired of the way their sweetness intensifies in the oven They remind me of fall family picnics when grapes are at their peak and everyone fights over the caramelized bits stuck to the pan

Storage Tips

Leftover pasta salad can be stored in an airtight container in the refrigerator for up to three days For the freshest flavor let the salad come to room temperature before serving again If you are making ahead wait to add the walnuts until just before serving so they stay crisp

Ingredient Substitutions

You can swap camembert for brie if needed Both melt beautifully and add a luxurious touch If you want a lighter version use toasted walnuts instead of candied or even try pecans for a slightly sweeter note For a gluten-free option choose your favorite gluten-free pasta

Serving Suggestions

This salad feels at home as a lunch centerpiece or as a starter for a fall dinner It pairs especially well with crisp white wines and can be served alongside a simple arugula salad or a roasted squash soup For added greens toss in a handful of baby spinach or arugula just before serving

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Cultural and Historical Notes

Roasting fruit for savory dishes is a tradition with roots in both French and Italian kitchens Brie cheese originated in France and marries effortlessly with roasted grapes a nod to classic grape and cheese pairings from old-world wine country The candied walnut adds an American twist making this salad uniquely modern yet timeless

Common Recipe Questions

→ What type of pasta works best for this salad?

Shell or rotini pasta hold the dressing and mix-ins well, but any short pasta shape can be used for this dish.

→ Can I substitute brie with another cheese?

Yes, camembert offers a similar creamy texture and flavor if brie is unavailable or not preferred.

→ How do I make the walnuts less sweet?

For a lighter touch, simply toast the walnuts without honey or sugar, bringing out a natural nutty flavor.

→ Is the salad served warm or cold?

This salad is best served at room temperature, allowing the cheeses to soften and flavors to meld nicely.

→ Can I prepare the salad in advance?

Yes, you can toss most elements together ahead, but add walnuts just before serving to retain their crunch.

→ What are wine pairing suggestions?

Crisp Sauvignon Blanc or a dry Riesling complements both the creamy brie and sweet roasted grapes beautifully.