Fall Harvest Pasta Salad
A vibrant and hearty pasta salad featuring roasted butternut squash, cranberries, and feta, celebrating the flavors of autumn.
Ingredients
Pasta and Vegetables
- 8 oz pasta (fusilli or farfalle) Choose pasta shapes that hold dressing well.
- 1 small butternut squash, diced Adds sweetness and nutrition.
- 1 cup cranberries (fresh or dried) Provides a chewy texture and tart flavor.
- ¼ cup red onion, diced Adds a zesty crunch.
Cheese and Nuts
- ½ cup feta cheese, crumbled Offers creaminess and zest.
- ¼ cup pecans, chopped Introduces a nutty crunch.
Dressing
- 3 tbsp olive oil For roasting and dressing.
- 2 tbsp apple cider vinegar Provides acidity to balance flavors.
- Salt and pepper to taste Enhances all ingredients.
Garnish
- Fresh parsley for garnish Adds a burst of color and freshness.
Instructions
Preparation
- Start by gathering all your ingredients. Handle the butternut squash carefully as you dice it, ensuring even pieces for roasting.
Cooking
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and let it cool to room temperature.
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- Once roasted, take the butternut squash out of the oven and let it cool slightly.
Combining
- In a large mixing bowl, combine the cooled pasta, roasted butternut squash, cranberries, diced red onion, feta cheese, and chopped pecans.
- In a small bowl, whisk together olive oil and apple cider vinegar. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad mixture and toss gently to ensure everything is well coated.
- Transfer the salad to a serving bowl and garnish with freshly chopped parsley.
- For best results, allow the salad to chill in the refrigerator for about 30 minutes before serving.
- Your Fall Harvest Pasta Salad is ready to enjoy! Serve it warm or cold.
Notes
Store in an airtight container in the refrigerator for up to 3-5 days. Great for meal prep and can be adapted for dietary needs.