Fall Harvest Pasta Salad
Who says pasta salad has to end with summer? We love to eat it all year round! Simply change up the flavors, and you have the perfect weeknight dinner salad, lunch, or Thanksgiving side dish!
Servings: 8
Ingredients
- 2 c. (2 med.) sweet potato peeled, cubed into 1/2-in. pieces
- 1 T. olive oil
- 1 lb. box Rotini tri-color pasta
- 3 c. fresh broccoli chopped into 1-inch pieces
- 1/2 red onion thinly sliced into crescents
- 1 c. dried cranberries
- 1/2 c. pecans or walnuts, roughly chopped
- 1 c. creamy poppy seed dressing
- 4 oz. goat cheese crumbled
Instructions
- Preheat oven to 425 degrees.
- Place diced sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast in the oven until tender, about 20-30 minutes. Remove from the oven; set aside to cool.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to the package directions for al dente. Drain and set aside to cool.
- Place cooled pasta in a large bowl. Add the roasted sweet potatoes, broccoli, red onion, cranberries, and pecans. Gently toss with poppy seed dressing. Cover and refrigerate for at least an hour.
- Stir just before serving, adding more dressing if needed. Top with crumbled goat cheese.