Fall Inspired Pasta Salad

I don’t really think it’s quite fair that pasta salad is reserved as a summer meal. I mean, there are plenty of autumnal veggies that would love to be tossed with some noodles, a bit of yummy sauce, and enjoyed for dinner (or lunch, whatever). At the very least, the idea of this Fall Past Salad sounded great in my head. As it turns out, it’s equally as DELICIOUS in real life :D

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 584 kcal per serving

Ingredients

1 lb - pasta
2 tablespoons - olive oil
2 cups - brussels sprouts
2 cups - butternut squash
½ cup - water
1 tsp - garlic salt
½ cup - walnuts/ pecans
2 tablespoons - apple cider vinegar
6 tablespoons - olive oil
2 tablespoons - maple syrup
2 tablespoons - dijon mustard
¼ tsp - cinnamon

Instructions

Put your pasta on to cook in a large pot and cook according to instructions and desired done-ness. Once done, drain and set aside.
Make the dressing by whisking together all of the dressing ingredients. Set aside.
In a large skillet heat the olive oil over medium heat and then add in the brussles sprouts and butternut squash chunks. Saute for 5 minutes.
Add in the water, cover the pot, and let steam for about 8-10 minutes, stirring frequently, until the veggies are tender and the squash can be easily pierced with a fork. Take off of heat.
In a large bowl, combine the pasta, veggies, nuts, and dressing. Toss to coat.
ENJOY! I prefer this pasta salad warm but it also tastes pretty good cold!

Nutrition