Introduction
As the crisp air of autumn settles in, there’s no better way to enjoy the bounty of the season than with a colorful, fresh pasta salad. Lina Vexley, the creator of this delightful recipe, has crafted a dish that combines the rich flavors of fall with the heartiness of pasta. This fall-inspired salad is packed with roasted vegetables, sweet fruits, and a tangy vinaigrette, making it a vibrant and healthy option for any autumn meal. Whether served as a side or a main dish, this pasta salad is a crowd-pleaser that’s perfect for any gathering.
Recipe
Delicious Fall Pasta Salad
Ingredients
- 2 cups Pasta (fusilli or rotini)
- 1 cup Butternut squash peeled and cubed
- 1 cup Brussels sprouts halved
- 1/4 cup Red onion sliced thin
- 1/4 cup Cranberries dried
- 1/3 cup Feta cheese crumbled
- 2 tbsp Olive oil
- 1 tbsp Maple syrup
- 2 tbsp Apple cider vinegar
- to taste Salt
- to taste Black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- Meanwhile, cook the pasta according to the package directions. Drain and set aside to cool.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, and a pinch of salt and pepper for the dressing.
- In a large bowl, combine the roasted squash and Brussels sprouts, cooked pasta, red onion, cranberries, and feta cheese.
- Drizzle the dressing over the salad, and toss gently to combine. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
How to Make the Recipe
Start by preheating your oven to 400°F (200°C) to roast the vegetables. Cube the butternut squash and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes, until tender and caramelized.
While the vegetables are roasting, cook the pasta according to the package instructions. Once cooked, drain the pasta and let it cool. Prepare the dressing by whisking together maple syrup, apple cider vinegar, salt, and pepper in a small bowl.
Once the vegetables are ready and the pasta has cooled, combine them in a large bowl with thinly sliced red onion, dried cranberries, and crumbled feta cheese. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
This fall pasta salad can be served immediately for a warm, hearty dish or chilled for a refreshing cold salad. The sweetness from the maple syrup dressing pairs beautifully with the roasted vegetables and tangy feta, making every bite full of fall flavor.
Conclusion
In conclusion, this Delicious Fall Pasta Salad is a perfect dish to celebrate the season with its vibrant colors and bold flavors. Roasted vegetables, sweet cranberries, and a maple vinaigrette come together to create a salad that’s both healthy and satisfying. Whether served as a side or as a main dish, it’s sure to impress at any autumn gathering. Enjoy this festive, nutritious salad as a celebration of fall’s delicious harvest.