Fall Pasta Salad
A comforting blend of autumn flavors featuring roasted vegetables and hearty pasta, perfect for cozy gatherings or easy weeknight dinners.
Ingredients
Pasta and Vegetables
- 8 oz dried farfalle or fusilli pasta
- 1 medium butternut squash, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 cups fresh baby spinach
Dressing and Toppings
- ½ cup crumbled feta cheese
- ¼ cup toasted pumpkin seeds
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt & pepper, to taste
- Optional: fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). While the oven heats, prepare the vegetables by peeling and dicing the butternut squash and halving the Brussels sprouts. Place them on a baking sheet.
- Drizzle the vegetables with 2 tablespoons of olive oil and season with salt, pepper, and dried oregano. Toss to coat evenly. Roast for about 25 minutes, or until the squash is tender and the Brussels sprouts are caramelized, stirring halfway through.
- While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Combining
- In a large mixing bowl, combine the roasted vegetables, cooked pasta, fresh spinach, feta cheese, and toasted pumpkin seeds. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar. Gently toss to combine.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- If serving warm, let it rest for a few minutes to allow the spinach to wilt slightly. If serving chilled or at room temperature, refrigerate for at least 30 minutes before serving.
- Garnish with fresh parsley, if desired, and serve as a side or main dish.
Notes
Roast the vegetables until they are slightly charred for added flavor. Use whole wheat or gluten-free pasta for a healthier option. Add cooked chicken or chickpeas for additional protein. This salad keeps well in the fridge for 3–4 days; the flavors meld beautifully. Consider adding different seasonal vegetables like roasted red peppers or kale.