Description
A colorful and nutritious pasta salad that embraces the flavors of autumn with roasted vegetables, nuts, and a tangy dressing.
Ingredients
Scale
- Whole wheat pasta (fusilli or penne, cooked)
- 2 cups roasted sweet potatoes (diced)
- 2 cups Brussels sprouts (halved and roasted)
- 1 cup dried cranberries
- 1 cup crumbled feta cheese (or goat cheese)
- 1/2 cup chopped walnuts (or pecans/almonds)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar (or lemon juice)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- While vegetables roast, boil salted water and cook pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine cooled pasta, roasted sweet potatoes, Brussels sprouts, dried cranberries, feta cheese, and walnuts. Drizzle with dressing and toss gently.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best flavor, chill salad before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
