Fall Harvest Pasta Salad
A vibrant and colorful pasta salad featuring roasted butternut squash, cranberries, and feta cheese, perfect for any gathering.
Ingredients
Pasta and Vegetables
- 8 oz pasta (fusilli or rotini) Cook according to package instructions.
- 1 small butternut squash, roasted and cubed Ensure well-roasted for natural sweetness.
- 1 cup cranberries (fresh or dried)
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped pecans or walnuts Can substitute with seeds if allergies.
- 1/4 cup red onion, diced
- 2 cups baby spinach or arugula
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
Preparation
- Cook your pasta according to the package instructions. Once done, drain it and let it cool.
- In a large bowl, mix together the roasted butternut squash, cranberries, feta cheese, chopped nuts, diced red onion, and greens.
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Add the cooled pasta to the vegetable mixture and pour the dressing over it.
- Gently toss everything to combine all the flavors.
- Serve the pasta salad chilled or at room temperature.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. If the dressing has soaked into the pasta, add a little extra olive oil before serving again. For added sweetness, consider including diced apples or pears.