Description
A hearty and flavorful pasta salad perfect for fall gatherings. Packed with seasonal vegetables and a tangy dressing, it’s a dish you’ll want to make again and again.
Ingredients
Scale
- 12 oz pasta (rotini or penne)
- 1 cup diced butternut squash
- 1 cup chopped Brussels sprouts
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, then drain and let cool.
- Preheat oven to 400°F. Toss butternut squash and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Combine cooled pasta, roasted vegetables, cranberries, pecans, and feta in a large bowl.
- Pour dressing over the salad and toss gently to coat.
- Chill for at least 30 minutes before serving.
Notes
- Substitute goat cheese for feta if preferred.
- Add grilled chicken or chickpeas for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg