Fall Harvest Pasta Salad: A Festive and Flavorful Feast
A delightful blend of seasonal ingredients, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 1 cup roasted butternut squash
- 1 cup Brussels sprouts, halved
- 1/2 cup cranberries
- 1/2 cup pecans
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine roasted butternut squash, Brussels sprouts, cranberries, and pecans.
- In a separate bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper.
- Pour the dressing over the salad and mix well.
- Add the cooked pasta and toss until everything is well combined.
- Top with crumbled feta cheese and serve.
Notes
- For added flavor, consider marinating the roasted squash overnight.
- This recipe can be served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, Pasta Salad, Autumn Recipes