Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant and flavorful dish that captures the essence of autumn. With roasted butternut squash, Brussels sprouts, and a medley of textures from crunchy walnuts and creamy feta cheese, this pasta salad is perfect for gatherings or cozy family dinners. Tossed in a zesty balsamic dressing, it’s not only delicious but also nutritious, making it an excellent addition to your seasonal repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup feta cheese, crumbled
- 1/2 cup walnuts, toasted
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- Meanwhile, cook rotini in salted boiling water according to package instructions until al dente. Drain and set aside to cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- In a large bowl, combine roasted vegetables, cooked pasta, cranberries, feta cheese, and walnuts. Drizzle dressing over the salad and toss gently.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 10g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg