Description
A vibrant and wholesome Autumn Harvest Fall Pasta Salad featuring roasted sweet potatoes and brussels sprouts, tossed with whole wheat pasta, crisp apples, dried cranberries, pecans, and feta cheese, all brought together by a tangy apple cider vinaigrette dressing. This hearty and colorful salad combines warm roasted vegetables with fresh, sweet, and nutty elements, perfect for a satisfying seasonal meal or side dish.
Ingredients
Scale
Main Ingredients
- 2 cups dry whole wheat pasta (rotini or penne)
- 1 medium-sized sweet potato, peeled and diced
- 1 cup brussels sprouts, halved
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/4 cup pecans, roughly chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toss Vegetables with Oil and Seasoning: Place the diced sweet potato and halved brussels sprouts on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss everything to coat evenly.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized. Then remove from the oven and allow them to cool.
- Cook the Pasta: While the vegetables are roasting, cook the whole wheat pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.
- Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
- Combine Salad Ingredients: In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing and Toss: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Season to Taste: Taste the salad and adjust with additional salt or pepper if needed.
- Chill Before Serving: Transfer the salad to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Notes
- Using whole wheat pasta adds fiber and a nutty flavor, enhancing the salad’s heartiness.
- If you prefer, you can substitute pecans with walnuts or almonds for a different nutty crunch.
- Make sure to rinse the pasta in cold water to prevent it from becoming mushy and to cool it for the salad.
- This salad can be made a few hours ahead, making it a great option for meal prepping or potlucks.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
