Description
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is a delightful celebration of autumn flavors, combining hearty roasted vegetables, nutty pecans, and sweet cranberries with perfectly cooked pasta. This vibrant dish is not only visually appealing but also packed with nutrients, making it an ideal choice for potlucks, family gatherings, or a cozy dinner at home. Its versatility allows it to shine as both a main course or a side dish, ensuring everyone at your table will love it. With easy preparation and the richness of seasonal ingredients like butternut squash and Brussels sprouts, this salad will quickly become a fall favorite.
Ingredients
Scale
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool slightly.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20-25 minutes until tender and slightly caramelized.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently until well mixed.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg