Description
A vibrant pasta salad featuring roasted butternut squash, walnuts, and cranberries, perfect for celebrating autumn.
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.
- Combine the cooled pasta, roasted butternut squash, dried cranberries, walnuts, and spinach in a large mixing bowl.
- Whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- 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 best results, add walnuts and feta just before serving to retain their texture. Adjust the dressing to your taste for a balanced flavor.
