Description
A hearty and flavorful pasta salad perfect for fall gatherings, packed with seasonal ingredients and a tangy dressing.
Ingredients
- 12 oz penne pasta
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F. Toss the butternut squash and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- In a large bowl, combine the pasta, roasted vegetables, cranberries, and pecans. Pour the dressing over and toss to coat.
- Serve immediately or refrigerate for up to 3 days.
Notes
- For extra crunch, toast the pecans before adding.
- Swap butternut squash with sweet potatoes if preferred.
- Add crumbled feta for a creamy twist.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American