Ingredients
Scale
- 12 ounces spiral pasta
- 1 cup roasted butternut squash, cubed
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente, then drain and rinse with cold water.
- In a large mixing bowl, combine cooked pasta, roasted butternut squash, chopped red bell pepper, cherry tomatoes, and fresh parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Sprinkle with crumbled feta cheese if desired, and serve chilled or at room temperature.
Notes
- You can substitute roasted sweet potatoes or carrots for butternut squash.
- For a vegan version, exclude feta cheese or use vegan cheese alternatives.
- This salad can be prepared a day in advance; store in the refrigerator until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Boiling, roasting, mixing
- Cuisine: American, Seasonal
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg