Description
A delightful autumn pasta salad featuring roasted butternut squash, fresh spinach, cranberries, and feta cheese.
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
- Cook the pasta according to package instructions, then drain and let it cool.
- In a large bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
Let the pasta cool completely before mixing to prevent wilting the spinach. Make sure to store any leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pasta salad, fall salad, healthy salad, vegetarian recipe, seasonal dish