Description
Fall Harvest Pasta Salad is a vibrant and hearty dish that captures the essence of autumn, featuring roasted butternut squash and Brussels sprouts, al dente pasta, and a tangy balsamic dressing. This colorful salad is perfect for holiday gatherings or cozy dinners, impressing everyone with its delightful taste and stunning presentation.
Ingredients
Scale
- 8 oz farfalle or penne pasta
- 1 cup butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- ½ red onion, thinly sliced
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- While vegetables roast, boil salted water in a large pot. Cook pasta according to package instructions until al dente; drain without rinsing.
- In a small bowl, whisk together balsamic vinegar and remaining olive oil. Season with salt and pepper.
- In a large bowl, combine cooked pasta with roasted vegetables, red onion, cranberries, and feta cheese. Drizzle with dressing and toss gently.
- Chill for at least 30 minutes before serving to enhance flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Feel free to swap in seasonal veggies like sweet potatoes or add nuts for extra crunch. Store leftovers in an airtight container for up to five days; reheat gently if desired.