Fall Harvest Pasta Salad Easy Cozy Recipe
A refreshing pasta salad that highlights the flavors of autumn. Perfect as a fall appetizer or fall party food, this autumn pasta salad is sure to be a favorite at any gathering.
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Method: Baked
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta
- 1 cup butternut squash diced
- 1 cup Brussels sprouts halved
- 1 cup cranberries
- 1/2 cup pecans chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions then drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper, then spread on a baking sheet.
- Roast the vegetables for 20 to 25 minutes until tender.
- In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Notes
- Feel free to add your favorite vegetables
- Can be made a day ahead for better flavor
- Store leftovers in the fridge for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Find it online: https://www.amgroyal.com/fall-harvest-pasta-salad/