Description
A vibrant and hearty Fall Harvest Pasta Salad featuring roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and creamy feta cheese, all tossed in a tangy balsamic vinaigrette. Perfect for a cozy autumn meal or a festive side dish.
Ingredients
Scale
Pasta Salad Ingredients
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside to cool completely before mixing.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Vegetables: In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing and Toss: Drizzle the balsamic vinegar over the salad and gently toss everything together until well combined, ensuring even distribution of flavors.
- Serve: Garnish with fresh parsley and serve the pasta salad chilled or at room temperature for optimal flavor and texture.
Notes
- To save time, use pre-diced butternut squash available in stores.
- Substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the feta or substitute with a plant-based cheese.
- Make the salad ahead of time and refrigerate to allow flavors to meld.
- Add a splash of orange juice or zest for an extra citrusy note.
