Fall Harvest Pasta Salad: 7 Irresistible Reasons You’ll Crave It
Discover why Fall Harvest Pasta Salad is a seasonal favorite with its vibrant ingredients and satisfying flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper, and roast for 25-30 minutes.
- In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, feta cheese, and walnuts.
- In a small bowl, whisk together the balsamic vinegar and honey.
- Drizzle the dressing over the salad and toss to combine.
- Serve warm or chilled.
Notes
- Try adding grilled chicken for extra protein.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg