Description
A vibrant pasta salad featuring roasted butternut squash, dried cranberries, and crunchy walnuts, perfect for autumn gatherings.
Ingredients
- 8 oz pasta (e.g., fusilli or rotini)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 cup spinach or arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large mixing bowl, combine the cooled pasta, roasted butternut squash, dried cranberries, walnuts, and spinach or arugula.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Add feta cheese and gently mix.
- Serve chilled or at room temperature.
Notes
For extra creaminess, mix in a touch of Greek yogurt with the feta. To enhance flavors, consider adding fresh herbs when roasting the squash.