Description
A comforting pasta salad that combines al dente pasta with colorful veggies, sweet apples, crunchy nuts, and a zesty dressing, perfect for autumn.
Ingredients
Scale
- 8 oz whole wheat bowtie or rotini pasta
- 2 sweet apples (Honeycrisp or Granny Smith), chopped
- 4 oz feta or goat cheese, crumbled
- 1 cup roasted Brussels sprouts or butternut squash, chopped
- 1/2 cup toasted walnuts or pecans, chopped
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, chop the apples and veggies. Roast Brussels sprouts if using.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- In a large bowl, toss the cooled pasta with apples, cheese, veggies, and nuts. Drizzle with dressing and mix well.
- Chill in the fridge for at least 30 minutes before serving to let flavors combine.
Notes
This salad can be served on its own or with grilled chicken. For a gluten-free option, substitute gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg