Fall Harvest Pasta Salad
A vibrant pasta salad combining roasted butternut squash, Brussels sprouts, cranberries, pecans, and feta, perfect for fall gatherings.
Ingrédients
Main Ingredients
- 12 ounces pasta Choose your favorite type, like penne, rotini, or farfalle.
- 1 cup butternut squash, diced Sweet and nutty, it roasts beautifully.
- 1 cup Brussels sprouts, halved Adds crunch and earthy flavor.
- 1 cup cranberries, fresh or dried Provides tartness and sweetness.
- 1/2 cup pecans, chopped Adds a nutty crunch.
- 1/2 cup feta cheese, crumbled Creamy and tangy topping.
Dressing and Seasoning
- 1/4 cup extra virgin olive oil For dressing and roasting vegetables.
- 2 tablespoons balsamic vinegar Adds acidity and depth to the flavors.
- to taste Salt and pepper Essential for enhancing all ingredients.
Instructions
Preparation
- Gather all your ingredients.
- Dice the butternut squash and halve the Brussels sprouts.
Cooking the Pasta
- Fill a large pot with salted water and bring to a boil.
- Add the pasta and cook according to package instructions, approximately 8-10 minutes until al dente.
- Drain and rinse the pasta under cold water.
Roasting the Vegetables
- Preheat the oven to 400°F.
- In a mixing bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, tossing halfway.
Combining Ingredients
- In a large bowl, combine the cooked and cooled pasta with the roasted vegetables.
- Fold in the cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss gently.
Serving
- Chill in the refrigerator for a couple of hours before serving.
- Serve chilled or at room temperature.
Notes
Can be made vegan by omitting feta and using plant-based alternatives. Adjust further based on dietary needs.