Autumn Harvest Pasta Salad
- Total time
- 60 min
- Serves
- 8
Ingredients
- 2 cups short pasta, uncooked (I used wheels)
- 1 cup sweet potato, peeled, large dice
- 1 cup butternut squash, peeled, large dice
- 1 cup brussel sprouts, thinly sliced
- 1 cup celery, thinly sliced
- 1 honeycrisp apple, diced
- 1/4 cup red onion, small dice
- 2 clementines, peeled and segmented
- 1 cup dried cranberries
- 1/2 cup salted, roasted almonds, roughly chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons vegetable oil
- 1/2 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 clove of garlic, grated
- 1/2 cup olive oil
- Salt and pepper to taste
Steps
- 1
Boil water and cook pasta, according to directions. Drain and set aside in a large bowl.
- 2
Preheat oven to 425 degrees F.
- 3
Line a baking sheet with parchment and add sweet potato and butternut squash.
- 4
Drizzle with 2 tablespoons vegetable oil and season with salt and pepper.
- 5
Roast for 25 minutes until tender.
- 6
While the vegetables are roasting, add the Brussels sprouts, apple, red onion, clementines, dried cranberries, and almonds to the bowl with the pasta. Toss to distribute everything evenly.
- 7
In a small bowl, whisk together the dressing ingredients.
- 8
Add the warm cooked sweet potatoes and squash to the pasta salad. Toss to distribute
- 9
Add dressing, to taste, and toss (save any extra as you may want to add more after it has sat).
- 10
Add feta cheese. Toss.
- 11
Enjoy immediately, or allow pasta salad to sit in the fridge overnight. Enjoy for up to 5 days.
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