Fall Harvest Pasta Salad: A Delightful & Easy Autumn Dish
A delicious and easy recipe for Fall Harvest Pasta Salad, perfect for autumn gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces fusilli pasta
- 1 cup diced butternut squash
- 1 cup diced apple
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package instructions. Drain and cool.
- In a large bowl, combine cooked pasta, butternut squash, apple, cranberries, walnuts, and feta cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This salad can be made a day in advance for easier preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg
Keywords: Fall Harvest Pasta Salad, autumn pasta salad, easy pasta salad