Are you ready to embrace the cozy vibes of autumn with a dish that's both comforting and refreshing? This Fall Pasta Salad is the perfect answer! Bursting with the vibrant colors and flavors of the season, it's a quick and easy meal that's ideal for weeknight dinners, potlucks, or a simple lunch. Forget bland pasta salads; this recipe is packed with roasted butternut squash, crunchy pecans, creamy goat cheese, and a zesty maple-mustard vinaigrette – a delightful combination that will quickly become a family favorite. It's a healthy, homemade dish that's surprisingly simple to make, perfect for those looking for delicious and easy recipes.
Ingredients:
- 1 pound rotini pasta
- 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
- 1/2 cup pecans, roughly chopped
- 4 ounces goat cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh sage leaves, for garnish (optional)
Instructions:
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. This step adds a depth of flavor that elevates the entire salad.
Step 2: Cook the Pasta
While the squash is roasting, cook the rotini pasta according to package directions. Drain and rinse with cold water to prevent sticking.
Step 3: Make the Vinaigrette
In a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. This simple vinaigrette perfectly balances the sweetness of the squash and cranberries with a tangy kick.
Step 4: Assemble the Salad
In a large bowl, combine the cooked pasta, roasted butternut squash, pecans, goat cheese, and dried cranberries. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
Step 5: Serve and Enjoy!
Serve the Fall Pasta Salad immediately or chill for later. Garnish with fresh sage leaves for an extra touch of autumnal charm. This salad is best enjoyed within 2 days for optimal freshness.
Tips and Variations:
- Add protein: Boost the protein content by adding grilled chicken, chickpeas, or crumbled bacon.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
- Use different nuts: Walnuts or pumpkin seeds would be delicious substitutes for pecans.
- Swap the cheese: Feta cheese or crumbled blue cheese are excellent alternatives to goat cheese.
- Make it vegetarian: Omit the bacon (if using) to make this a completely vegetarian dish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 10-12 grams
- Fat: 18-20 grams
- Carbohydrates: 50-60 grams
- Fiber: 5-7 grams
This Fall Pasta Salad is a perfect example of healthy meals that are both satisfying and easy to prepare. It's a versatile recipe that can be adapted to your liking, making it a great addition to your repertoire of quick dinner ideas and best recipes. Enjoy this delicious dish and savor the flavors of autumn!