Fall Harvest Pasta Salad (Recipe for Printing)

A fresh mix of pasta, roasted veggies, cranberries, and pecans for cozy autumn flavor.

# What You Need:

→ Salad Base

01 - 12 ounces dried pasta
02 - 1 cup butternut squash, diced
03 - 1 cup Brussels sprouts, halved

→ Add-ins

04 - 1 cup dried cranberries
05 - 1/2 cup pecans, chopped
06 - 1/2 cup feta cheese, crumbled

→ Dressing

07 - 1/4 cup olive oil
08 - 2 tablespoons balsamic vinegar
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit.
02 - Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and black pepper. Arrange evenly on a baking sheet.
03 - Roast vegetables for 20 to 25 minutes or until golden and tender. Remove from oven and let cool slightly.
04 - Prepare pasta according to package instructions in a large pot of salted water. Drain and cool completely.
05 - In a large salad bowl, combine cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
06 - Drizzle with balsamic vinegar and toss gently to incorporate. Adjust seasoning with salt and pepper as needed.
07 - Serve salad chilled or at room temperature for best flavor.

# Extra Tips:

01 - For best texture, avoid overcooking the pasta; rinse briefly in cold water to stop the cooking process.

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