Fall Harvest Pasta Salad: 7 Delicious Reasons You’ll Crave It
Discover why Fall Harvest Pasta Salad is the must-try dish this season with seven irresistible reasons.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces fusilli pasta
- 2 cups butternut squash, diced
- 1 cup cranberries
- 1 cup diced apple
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the fusilli pasta according to package instructions. Drain and cool.
- In a large bowl, combine butternut squash, cranberries, apple, walnuts, and feta cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
Notes
- For added flavor, consider roasting the butternut squash before adding it to the salad.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Fall Harvest Pasta Salad, pasta salad, autumn recipes, healthy recipes