Fall Harvest Pasta Salad
A vibrant pasta salad featuring roasted butternut squash, tart cranberries, and crunchy pecans that's perfect for any occasion.
Ingredients
Main ingredients
- 8 ounces pasta (e.g., rotini or farfalle)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup crumbled feta cheese You can substitute with goat cheese if desired.
Dressing ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Optional for serving
- Fresh spinach or arugula
Instructions
Preparation
- Cook the pasta following the package instructions until al dente. Drain and allow it to cool in a colander.
- In a large mixing bowl, combine the cooled pasta, cubed roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Drizzle the dressing over the pasta salad and gently toss to ensure everything is evenly coated.
- If desired, serve your pasta salad on a bed of fresh spinach or arugula for added greens.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
Notes
Store any unused pasta salad in an airtight container in the refrigerator for up to three days. For longer storage, freeze without dressing.