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Fall Harvest Pasta Salad

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A vibrant and hearty pasta salad featuring seasonal ingredients like roasted butternut squash, dried cranberries, and crunchy walnuts, perfect for gatherings or as a light meal.

Ingredients

Scale
  • 8 ounces pasta (e.g., rotini or penne)
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1 cup spinach or arugula
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Cook the pasta according to the package instructions, then drain and let cool.
  2. Prepare the Ingredients: Cube the roasted butternut squash, chop the walnuts, and slice the red onion.
  3. Mix the Base: In a large bowl, combine butternut squash, cranberries, walnuts, spinach or arugula, red onion, and feta. Toss gently.
  4. Make the Dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
  5. Combine Everything: Add the cooled pasta to the large bowl and toss until evenly mixed.
  6. Dress the Salad: Drizzle the dressing over the salad and mix well.
  7. Taste and Adjust: Taste and adjust seasoning as needed.
  8. Serve or Store: Serve immediately or refrigerate for later.

Notes

For best flavor, make the salad a few hours ahead of time. Consider adding protein like grilled chicken or chickpeas for a heartier meal.

Nutrition

Find it online: https://maymentora.com/fall-harvest-pasta-salad/