Delicious Fall Pasta Salad
This delicious fall pasta salad combines roasted vegetables, crisp greens, and a tangy vinaigrette, making it the perfect dish for autumn gatherings and healthy meals.
Ingredients
- 2 cups pasta cooked and drained (penne or farfalle works well)
- 1 cup butternut squash peeled and cubed
- 1 cup brussels sprouts trimmed and halved
- 1/4 cup red onion thinly sliced
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25 minutes, or until tender and slightly caramelized.
- While the vegetables roast, cook the pasta according to package instructions. Drain and set aside to cool.
- In a small bowl, whisk together the apple cider vinegar, honey, dried thyme, and the remaining 1 tablespoon of olive oil to make the dressing.
- In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, red onion, and chopped walnuts.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.
Notes
This fall pasta salad can be customized by adding other seasonal vegetables like roasted carrots or beets. For an extra flavor boost, sprinkle some Parmesan or goat cheese on top before serving.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 7gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 250mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 90IUVitamin C: 50mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!