Description
A vibrant pasta salad featuring roasted butternut squash, cranberries, and pecans, perfect for autumn gatherings.
Ingredients
- 8 oz pasta (your choice)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 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 mixing bowl, combine the cooked pasta, roasted butternut squash, cranberries, pecans, red onion, and feta cheese.
- 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.
- Garnish with fresh parsley and serve chilled or at room temperature.
Notes
For a heartier salad, consider adding cooked chicken or chickpeas. You can also use seasonal veggies like Brussels sprouts or kale.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American