Harvest Pasta Salad
A vibrant dish that embodies the essence of fall with roasted butternut squash, crunchy broccoli, dried cranberries, and toasted pecans, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 0.5 pound Rotini pasta Spiral-shaped pasta that hugs the flavorful dressing.
- 1 cup Butternut squash, peeled and diced Sweet and creamy cubes that enhance the salad.
- 1 cup Broccoli florets Bright green morsels that deliver a crunch.
- 0.5 cup Dried cranberries Chewy and tangy, adding bursts of sweetness.
- 0.25 cup Pecans, chopped and toasted Rich and nutty for delightful crunch.
- 0.5 cup Feta cheese, crumbled Creamy and salty, tying all flavors together.
Dressing Ingredients
- 0.33 cup Olive oil Rich base with fruity undertones.
- 3 tablespoons Apple cider vinegar Adds a refreshing bite to balance flavors.
- 1 teaspoon Dijon mustard Adds depth and mild spice.
- 0.5 teaspoon Maple syrup Enhances the flavors without overpowering.
- 1 clove Garlic, minced Infuses the dressing with warm depth.
- 0.25 teaspoon Salt Enhances all flavors.
- 0.125 teaspoon Black pepper Rounds out the dish with a dash of spice.
Instructions
Preparation Steps
- Begin by boiling a large pot of salted water. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Preheat the oven to 400°F (200°C). On a baking sheet, combine diced butternut squash and broccoli florets. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 20-25 minutes, until tender and slightly caramelized.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, maple syrup, salt, and black pepper until well combined. Taste and adjust seasoning as desired.
- In a large mixing bowl, combine the cooked pasta, roasted butternut squash, broccoli, dried cranberries, chopped pecans, and crumbled feta cheese. Pour the dressing over and gently toss until coated.
- Serve immediately or let chill in the fridge for about 30 minutes to meld the flavors together.
Notes
For deeper flavors, consider slow roasting the vegetables. Ensure pasta remains al dente and taste dressing before mixing. Can be served warm or cold.