Description
A vibrant and hearty pasta salad featuring roasted butternut squash, fresh cranberries, and walnuts, perfect for autumn gatherings.
Ingredients
- 8 ounces pasta (such as rotini or penne)
- 2 cups butternut squash, cubed and roasted
- 1 cup fresh cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooled pasta with the roasted butternut squash, fresh cranberries, walnuts, and feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the pasta salad and toss everything together to blend.
- Garnish with fresh parsley before serving.
- Serve the salad chilled or at room temperature.
Notes
For added crunch, toast the walnuts in a dry skillet for a couple of minutes. You can also adjust the dressing ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mixing
- Cuisine: American