Fall Harvest Pasta Salad: 7 Irresistible Reasons You’ll Crave It
Discover the ultimate fall dish with our Fall Harvest Pasta Salad, perfectly blending seasonal ingredients for a delicious and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-free
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cooked chicken, diced
- 1 cup butternut squash, roasted
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions; drain and let cool.
- In a large bowl, combine the pasta, chicken, butternut squash, cranberries, walnuts, feta cheese, and parsley.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate for later.
Notes
- For a vegetarian option, omit the chicken.
- This salad is best served chilled after marinating in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg