Description
A colorful and flavorful pasta salad combining roasted butternut squash, cranberries, and feta cheese, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups pasta (fusilli or penne)
- 1 cup butternut squash, roasted and cubed
- 1/2 cup cranberries, dried
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions, drain, and let cool.
- In a large bowl, combine the roasted butternut squash, cranberries, feta cheese, walnuts, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Add the cooled pasta to the mixture and pour the dressing over the top.
- Toss everything together until well combined.
- Garnish with fresh parsley and serve cold or at room temperature.
Notes
For a healthier option, use whole wheat pasta. The salad can be made a day in advance.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, autumn recipes, vegetarian salad, fall recipes, healthy salad