Description
A delightful and flavorful pasta salad featuring sweet roasted butternut squash, tender pasta, and a creamy, zesty dressing, perfect for a light lunch or a side dish.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 8 ounces pasta (such as rotini, penne, or farfalle)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup crumbled feta cheese (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Let cool slightly.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a small bowl, whisk together all the dressing ingredients: 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper.
- In a large bowl, combine the cooled pasta, roasted butternut squash, chopped parsley, and chopped chives.
- Pour the dressing over the pasta and squash mixture. Toss gently to coat everything evenly.
- If using, gently stir in the crumbled feta cheese.
- Serve immediately or chill for later.
Notes
- For a nuttier flavor, you can add toasted pecans or walnuts.
- If you don’t have balsamic vinegar, red wine vinegar can be used as a substitute.
- Feel free to add other vegetables like cherry tomatoes, red onion, or spinach.
- This salad can be made ahead of time and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American