Description
Harvest Pasta Salad is a vibrant and nutritious side dish perfect for fall, featuring a delightful combination of rotini pasta, roasted butternut squash, crisp apples, dried cranberries, baby spinach, toasted pecans, and tangy feta cheese. Tossed in a maple-Dijon dressing, this salad offers a balance of sweet, savory, and slightly tangy flavors, making it a refreshing and wholesome addition to any meal.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini pasta
- 2 cups cooked butternut squash cubes
- 1 cup diced apples
- 1 cup dried cranberries
- 1 cup baby spinach, chopped
- 1/2 cup pecans, toasted and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely diced
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely, preventing the pasta from becoming mushy and stopping the cooking process.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, cooked butternut squash, diced apples, dried cranberries, chopped baby spinach, toasted pecans, crumbled feta cheese, and finely diced red onion. Mix gently to combine all the components evenly.
- Prepare Dressing: In a separate small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until the dressing is smooth and well emulsified.
- Toss Salad: Pour the prepared dressing over the pasta salad and toss gently until all ingredients are evenly coated with the flavorful dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and enhance the overall taste.
Notes
- Roasted sweet potatoes can be substituted for butternut squash for a slightly different yet complementary flavor.
- For a creamier texture, goat cheese may be used instead of feta cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
