Description
Embrace the essence of autumn with this Fall Harvest Pasta Salad. It’s a vibrant celebration of fall, packed with robust flavors and delightful textures.
Ingredients
Scale
- 1 pound pasta (such as penne or fusilli)
- 2 cups butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup apple, diced
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Preheat oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. This creates delicious roasted vegetables for your Fall Harvest Pasta Salad.
- In a small bowl, whisk together apple cider vinegar, remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, salt, and pepper to create the dressing for your autumn bounty pasta salad.
- In a large bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, dried cranberries, chopped pecans, and diced apple.
- Pour the dressing over the pasta mixture and toss gently to combine. Ensure all ingredients are well coated for a flavorful seasonal vegetable pasta salad.
- Garnish with fresh chopped parsley before serving. This hearty fall pasta salad is best served warm or at room temperature.
Notes
- For a richer flavor, toast the pecans lightly before adding them to the Fall Harvest Pasta Salad.
- You can add crumbled goat cheese or feta for an extra creamy fall pasta salad.
- This recipe is easily adaptable for a vegan fall harvest pasta salad by ensuring your pasta is egg-free.
- Consider adding grilled chicken for a more substantial meal, transforming this into a complete fall themed pasta salad side dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg