Description
A delightful pasta salad capturing the flavors of autumn with roasted squash, cranberries, and feta.
Ingredients
- 8 ounces pasta (your choice)
- 1 cup roasted butternut squash
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, roasted butternut squash, dried cranberries, feta cheese, pecans, red onion, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for 30 minutes before serving. Enjoy!
Notes
Make sure to roast the butternut squash until tender and slightly caramelized for best flavor. This salad is versatile; feel free to add other ingredients like roasted beets or different nuts. For a vegan option, use a plant-based substitute for feta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American