Fall Harvest Pasta Salad: 7 Indulgent Reasons You’ll Crave It
Discover the delicious reasons to indulge in fall harvest pasta salad!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces rotini pasta
- 2 cups chopped butternut squash
- 1 cup dried cranberries
- 1 cup feta cheese, crumbled
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta according to package instructions; drain and let cool.
- While the pasta is cooking, roast the butternut squash in the oven until tender.
- In a large bowl, combine the pasta, butternut squash, cranberries, feta, and walnuts.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, Pasta Salad, Fall Recipes