Description
A hearty and flavorful pasta salad perfect for autumn gatherings, featuring seasonal vegetables and a tangy dressing.
Ingredients
Scale
- 1 pound pasta
- 1 cup diced butternut squash
- 1 cup broccoli florets
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Roast butternut squash until tender.
- Blanch broccoli florets until crisp-tender.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper.
- In a large bowl, combine pasta, butternut squash, broccoli, red onion, and parsley.
- Pour dressing over pasta mixture and toss to combine.
- Chill for at least 30 minutes before serving.
Notes
- For a creamier dressing, add a tablespoon of mayonnaise or Greek yogurt.
- Add grilled chicken or chickpeas for extra protein.
- Garnish with toasted pumpkin seeds or crumbled feta cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
