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Fall Harvest Pasta Salad

Fall Harvest Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 16 oz dried pasta (cavatappi, rotini, or shells)
  • 3 cups cubed butternut squash (½-inch pieces)
  • 2 cups shaved Brussels sprouts
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup dried cranberries
  • ½ cup toasted pecans, roughly chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 small shallot, finely minced
  • 1 clove garlic, finely minced

Method
 

  1. Preheat oven to 400°F (200°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper on a sheet pan. Roast 20-25 minutes until tender and browned.
  2. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
  3. Whisk together extra virgin olive oil, apple cider vinegar, maple syrup, Dijon, shallot, and garlic. Season with a pinch of salt and pepper.
  4. In a large bowl, combine pasta, roasted vegetables, cranberries, and three-quarters of the pecans. Pour dressing over and toss. Let sit 10 minutes.
  5. Transfer to a serving bowl, top with remaining pecans and a few extra cranberries. Serve warm, at room temperature, or chilled.

Notes

The salad tastes even better the next day, so it is a great make-ahead dish for a potluck or a packed lunch. If you want a little extra dressing after it chills, whisk up a quick half batch to freshen things up.