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Winter Pasta Salad

Warm Winter Pasta Salad with Roasted Squash and Brussels Sprouts Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz short pasta
  • 2 cups cubed butternut squash
  • 2 cups Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil, divided
  • Salt and black pepper
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup toasted walnuts, roughly chopped

Method
 

  1. Preheat the oven to 400°F. Toss the butternut squash and Brussels sprouts with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast for 25-30 minutes until caramelized and tender.
  2. Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  3. Whisk the remaining 1 tbsp olive oil with lemon juice, Dijon mustard, garlic, and Parmesan.
  4. Toss the warm pasta with the roasted vegetables and dressing. Add toasted walnuts and extra Parmesan. Serve warm.

Notes

The salad can be made ahead and refrigerated. Bring it to room temperature or warm gently before serving, and add a splash of pasta water or olive oil to refresh the texture if needed.