Fall Harvest Pasta Salad (Recipe for Printing)

Pasta, roasted fall vegetables, cranberries, pecans, and feta make an irresistible seasonal dish.

# What You Need:

→ Pasta and Vegetables

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

→ Dressing and Toppings

04 - 1 cup dried cranberries
05 - 1/2 cup pecans, chopped
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup olive oil
08 - 2 tablespoons balsamic vinegar
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F.
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 until tender and lightly caramelized.
04 - Cook pasta according to package instructions in a large pot of salted water. Drain well and transfer to a spacious mixing bowl.
05 - Add roasted vegetables, dried cranberries, chopped pecans, and crumbled feta to the pasta.
06 - Drizzle in balsamic vinegar and gently toss all ingredients together. Adjust seasoning with additional salt and pepper if necessary.
07 - Serve chilled or at room temperature.

# Extra Tips:

01 - Allowing the salad to rest enhances flavors as the dressing is absorbed. Leftovers hold well for up to two days refrigerated.

Return