Harvest Pasta Salad
A comforting and seasonal pasta salad loaded with roasted vegetables, cranberries, and feta cheese, perfect for any gathering.
Ingredients
Main Ingredients
- 2 cups cooked pasta (penne or fusilli recommended) Cooked until al dente.
- 1 cup roasted butternut squash, cubed Roast until caramelized.
- 1/2 cup roasted Brussels sprouts, halved Roast to achieve a sassy texture.
- 1/2 cup dried cranberries Use bulk for cost efficiency.
- 1/4 cup crumbled feta cheese Can swap for goat cheese or Parmesan.
- 1/4 cup chopped walnuts Can substitute with pecans.
- 1/4 cup balsamic vinaigrette Add more if needed.
Instructions
Preparation
- In a large bowl, add the cooked pasta, roasted butternut squash, Brussels sprouts, dried cranberries, feta cheese, and walnuts.
- Drizzle with balsamic vinaigrette and toss everything together until evenly coated.
- Enjoy immediately or chill for later. This salad is delicious both warm and cold!
Notes
For extra brightness, consider adding a splash of lemon juice. If your pasta is hot, let it cool slightly before adding the vinaigrette to prevent wilting. This salad can last 3-4 days in the fridge; keep nuts separate if you prefer them crunchy.