Description
A vibrant and flavorful pasta salad packed with the best tastes of fall. This dish is perfect for any occasion, from casual lunches to holiday gatherings.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1 cup cooked diced butternut squash
- 1 cup cooked diced sweet potato
- 1/2 cup dried cranberries
- 1/4 cup chopped toasted pecans
- 1/4 cup crumbled goat cheese (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, butternut squash, sweet potato, dried cranberries, and toasted pecans.
- If using, gently add the crumbled goat cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a vegan option, omit the goat cheese.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cold Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg