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Fall Harvest Pasta Salad

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A colorful pasta salad that combines roasted butternut squash, fresh spinach, and cranberries, perfect for autumn gatherings.

Ingredients

Scale
  • 8 ounces of pasta (e.g., rotini or farfalle)
  • 1 cup roasted butternut squash, cubed
  • 1 cup fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions, then drain and let it cool.
  2. In a large bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, feta cheese, and walnuts.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss gently to combine.
  5. Serve chilled or at room temperature.

Notes

Let the pasta cool completely before mixing to prevent wilting the spinach. For added flavor, garnish with extra feta cheese or nuts.

Nutrition

Keywords: pasta salad, autumn recipe, vegetarian salad, butternut squash salad, healthy salad

Find it online: https://surgerecipes.com/fall-harvest-pasta-salad/

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