Ingredients
Scale
- 1 pound pasta (rotini or penne)
- 1 cup roasted butternut squash, cubed
- 1 cup roasted Brussels sprouts, halved
- 1/2 cup cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, feta cheese, parsley, and basil.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
You can substitute roasted sweet potatoes or add toasted nuts for extra flavor and crunch. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Boiling, roasting, mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg