Description
A colorful and hearty pasta salad featuring roasted butternut squash, cranberries, and walnuts, perfect for autumn gatherings.
Ingredients
Scale
- 8 ounces pasta (your choice)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large bowl, combine the roasted butternut squash, cranberries, feta cheese, red onion, and walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine.
- Add the cooked pasta and mix until evenly coated.
- Garnish with fresh parsley before serving. Enjoy your delicious Fall Harvest Pasta Salad!
Notes
For best flavor, let the salad sit for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg