Description
Indulge in the comforting flavors of autumn with this 30-minute Autumn Harvest Fall Pasta Salad. Made with a colorful blend of roasted vegetables, tender pasta, and a creamy dressing, this wholesome and satisfying dish is perfect for weeknight meals or potluck gatherings.
Ingredients
– 8 oz whole wheat pasta
– 1 cup cubed butternut squash
– 1 cup chopped bell peppers
– 1 cup diced red onion
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup diced apple
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
Dressing:
– 1/2 cup plain Greek yogurt
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1 tsp Dijon mustard
– 1/4 tsp garlic powder
– Salt and pepper to taste
Instructions
1. 1. Preheat oven to 400°F. Toss the butternut squash, bell peppers, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
2. 2. Cook the pasta according to package instructions. Drain and rinse with cold water.
3. 3. In a large bowl, combine the roasted vegetables, cooked pasta, diced apple, feta cheese, and parsley.
4. 4. In a small bowl, whisk together the dressing ingredients: Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper.
5. 5. Pour the dressing over the pasta salad and toss gently to coat. Serve chilled or at room temperature.
Notes
For a vegan option, omit the feta cheese and use a dairy-free yogurt in the dressing. The salad can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American