With sweet dried cranberries, tender butternut squash, and crisp Brussels sprouts, this Fall Rotini Pasta Salad is a great mix of flavors that go well with the season. With its sweet and salty feta cheese, crunchy pecans, and balsamic honey dressing, it's a great fall salad or side dish.
Ingredients: 1 lb rotini pasta. 1 cup diced butternut squash. 1 cup halved Brussels sprouts. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook rotini pasta. Run cold water over the drain and rinse. Warm up 1 tablespoon of olive oil in a big pan over medium-low heat. Cut up some butternut squash and Brussels sprouts and add them. For about 8 to 10 minutes, or until tender. To make the dressing, mix the honey, salt, pepper, and the rest of the olive oil in a small bowl with a whisk. Put cooked pasta, sauted vegetables, dried cranberries, chopped pecans, crumbled feta cheese, and chopped parsley in a large bowl. Add the dressing to the pasta salad and mix it all together until it's well covered. Serve right away or put in the fridge to enjoy later. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
Salontique