Description
Harvest Pasta Salad is a vibrant and hearty fall-inspired dish combining roasted butternut squash, cooked rotini pasta, dried cranberries, toasted pecans, and crumbled feta cheese, all tossed in a tangy honey-Dijon vinaigrette. Perfect for autumn gatherings or as a flavorful make-ahead meal, this salad offers a delightful mix of textures and seasonal flavors.
Ingredients
Scale
Pasta and Vegetables
- 3 cups cooked rotini or bowtie pasta
- 1 cup diced butternut squash, roasted
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green onions
- 2 tablespoons chopped fresh parsley
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a small amount of olive oil, salt, and black pepper to coat evenly. Spread the squash on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized. Remove from the oven and let it cool slightly.
- Cook the Pasta: While the squash roasts, cook the rotini or bowtie pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta slightly.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, roasted butternut squash, dried cranberries, toasted chopped pecans, crumbled feta cheese, chopped green onions, and fresh parsley. Gently toss together.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Toss Salad with Dressing: Pour the dressing evenly over the salad ingredients. Toss gently but thoroughly to coat all components with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold or at room temperature for best taste.
Notes
- You can substitute roasted sweet potatoes for the butternut squash to vary the flavor and texture.
- Adding pumpkin seeds or sunflower seeds will provide an extra crunchy element to the salad.
- This salad is perfect for fall gatherings or as a make-ahead meal prep option, holding well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
