Description
This Harvest Pasta Salad is a vibrant and wholesome dish featuring tender cooked pasta combined with roasted butternut squash and Brussels sprouts. Enhanced by the sweetness of dried cranberries, the tang of feta cheese, and the crunch of walnuts, all tossed in a flavorful balsamic vinaigrette. Perfect as a light lunch or a side dish during the fall season, this salad can be enjoyed warm or chilled.
Ingredients
Scale
Pasta and Vegetables
- 2 cups cooked pasta (penne or fusilli recommended)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
Salad Additions
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked pasta, roasted butternut squash, and roasted Brussels sprouts, ensuring they are evenly distributed.
- Add Salad Additions: Incorporate the dried cranberries, crumbled feta cheese, and chopped walnuts into the bowl with the pasta and vegetables.
- Dress and Toss: Drizzle the balsamic vinaigrette over all the ingredients. Toss everything together gently but thoroughly until the salad is evenly coated with the dressing.
- Serve: Enjoy the salad immediately while slightly warm or chill it in the refrigerator to serve cold later. The salad tastes delicious both ways.
Notes
- This salad works well with penne or fusilli pasta as their shapes hold the dressing nicely.
- Roasting the butternut squash and Brussels sprouts brings out their natural sweetness and enhances their texture.
- Walnuts can be lightly toasted for extra crunch and flavor.
- Balsamic vinaigrette can be adjusted to taste or substituted with your favorite dressing.
- For vegan option, omit feta or replace with a plant-based cheese alternative.
