Description

Savor the flavors of autumn with this delightful Autumn Harvest Fall Pasta Salad! This quick and easy pasta salad features a colorful blend of seasonal produce, tender pasta, and a creamy homemade dressing. It’s the perfect comforting meal for a cozy autumn gathering or a quick weeknight dinner.

Ingredients

– 8 oz whole wheat pasta, cooked according to package instructions

– 1 cup diced butternut squash

– 1 cup diced apples

– 1 cup diced celery

– 1/2 cup dried cranberries

– 1/4 cup toasted pecans

– 2 tbsp chopped fresh parsley

– For the Dressing:

– 1/2 cup olive oil

– 1/4 cup apple cider vinegar

– 2 tbsp Dijon mustard

– 1 tbsp honey

– 1 tsp salt

– 1/2 tsp black pepper

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Instructions

1. – Cook the pasta according to package instructions. Drain and set aside to cool.

2. – In a large bowl, combine the cooked pasta, diced butternut squash, diced apples, diced celery, dried cranberries, toasted pecans, and chopped parsley.

3. – In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.

4. – Pour the dressing over the pasta salad and toss gently to coat.

5. – Serve chilled or at room temperature. Enjoy!

Notes

– For a heartier meal, you can add grilled chicken or shrimp to the pasta salad.

– Swap out the butternut squash for roasted sweet potatoes or pumpkin for a different seasonal twist.

– The pasta salad can be made in advance and stored in the refrigerator for up to 3 days.

Prep Time: 20
Cook Time: 10
Category: Salad
Method: Mixing
Cuisine: American