Harvest Pasta Salad
A vibrant and flavorful pasta salad packed with seasonal autumn ingredients, perfect for potlucks and holiday gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound Rotini pasta
- 1 cup Butternut squash, peeled and diced about 0.5 inch cubes
- 1 cup Broccoli florets
- 0.5 cup Dried cranberries
- 0.25 cup Pecans, chopped toasted
- 0.5 cup Feta cheese, crumbled
Dressing Ingredients
- 0.33 cup Olive oil
- 3 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Maple syrup
- 1 clove Garlic, minced
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Preparation Steps
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta is cooking, steam or boil the diced butternut squash and broccoli florets until tender-crisp. Drain well.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine the cooked pasta, butternut squash, broccoli, dried cranberries, and toasted pecans.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Gently fold in the crumbled feta cheese.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days. It's delicious served cold or at room temperature.