Description
A vibrant and wholesome Harvest Pasta Salad featuring tender roasted butternut squash, caramelized Brussels sprouts, sweet dried cranberries, tangy feta, and crunchy walnuts, all tossed in a rich balsamic vinaigrette. Perfect as a nutrient-packed side or light main dish for any season.
Ingredients
Scale
Pasta and Roasted Vegetables
- 2 cups cooked pasta (penne or fusilli recommended)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
Salad Add-ins
- 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 mixing bowl, add the cooked pasta, roasted butternut squash cubes, roasted halved Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts.
- Dress and Toss: Drizzle the balsamic vinaigrette over the combined ingredients. Gently toss everything together ensuring the pasta and vegetables are evenly coated with the dressing.
- Serve: Enjoy the salad immediately for a warm option, or chill it in the refrigerator for later. This dish is delicious served warm or cold, making it versatile for any occasion.
Notes
- Roast the butternut squash and Brussels sprouts ahead of time to save preparation time.
- Use penne or fusilli pasta as their shape holds the salad dressing well.
- For a nut-free version, omit the walnuts or substitute with pumpkin seeds.
- Can be made vegan by replacing feta cheese with a plant-based cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for roasting vegetables)
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: harvest pasta salad, roasted butternut squash pasta, roasted Brussels sprouts salad, fall pasta salad, balsamic vinaigrette pasta salad, vegetarian pasta salad
