Fall Harvest Pasta Salad: 7 Indulgent Reasons You’ll Crave It
Discover the delicious reasons to enjoy this Fall Harvest Pasta Salad, packed with seasonal flavors and perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: salad
- Method: mixing and roasting
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 pound pasta of your choice
- 2 cups butternut squash, cubed
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
Instructions
- Cook the pasta according to package instructions until al dente. Rinse under cold water.
- Roast the butternut squash in the oven at 400°F for 25 minutes.
- In a large bowl, combine the cooked pasta, roasted squash, cranberries, walnuts, feta, and red onion.
- In a separate bowl, whisk together olive oil, maple syrup, and balsamic vinegar. Pour over the salad.
- Toss to combine and serve chilled or at room temperature.
Notes
- Make it ahead of time for better flavor.
- Substitute ingredients based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg