Description
A vibrant pasta salad featuring roasted butternut squash, dried cranberries, and a tangy dressing, perfect for autumn gatherings.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini)
- 1 cup butternut squash (roasted and cubed)
- 1 cup dried cranberries
- 1/2 cup feta cheese (crumbled)
- 1/4 cup walnuts (chopped)
- 1/4 cup red onion (diced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Once cooked, drain and let it cool down.
- In a large mixing bowl, combine the roasted butternut squash, dried cranberries, crumbled feta cheese, chopped walnuts, diced red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined.
- Add the cooled pasta to the large bowl with the vegetables and pour the dressing over the top.
- Toss everything together gently until it’s all well mixed.
- Serve either chilled or at room temperature for the best flavor experience.
Notes
For a gluten-free option, use gluten-free pasta. You can also add roasted chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pasta salad, autumn recipe, butternut squash, fall recipes, healthy salad