Harvest Pasta Salad
Harvest Pasta Salad is a delightful and vibrant dish combining tender roasted butternut squash and Brussels sprouts with pasta, tart cranberries, crunchy pecans, and creamy feta cheese. Tossed in a balsamic vinaigrette, this salad makes a perfect seasonal meal or side, served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
Add-ins
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing and Seasoning
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Toss and Season Vegetables: In a mixing bowl, combine diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season with salt and pepper. Toss well to coat all pieces evenly.
- Roast the Vegetables: Spread the seasoned squash and Brussels sprouts evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.
- Combine Salad Ingredients: In a large bowl, place the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese. Toss gently to mix all components evenly.
- Add Dressing and Toss: Drizzle the balsamic vinegar over the salad mixture, then carefully toss again to distribute the dressing without breaking up the ingredients.
- Serve: This pasta salad can be served chilled or at room temperature, making it a versatile option suitable for any season or occasion.
Notes
- You can substitute dried cranberries with fresh pomegranate seeds for a different texture and flavor.
- To add more protein, consider adding grilled chicken or chickpeas.
- Make sure the vegetables are well coated with olive oil for even roasting and enhanced flavor.
- For a nut-free version, omit pecans or replace them with roasted pumpkin seeds.
- This salad stores well refrigerated for up to 3 days; toss again before serving.
Keywords: Harvest Pasta Salad, roasted vegetables pasta salad, butternut squash pasta salad, Brussels sprouts salad, fall salad recipe, vegetarian pasta salad
Find it online: https://cheframi.com/harvest-pasta-salad/
