Description
Your classic pasta salad gets a fall-inspired upgrade with this Autumn Crunch Pasta Salad! Packed with so much flavor, tons of veggies, and bacon!
Ingredients
- 3 cups Butternut Squash, Chopped Into Cubes
- 1 Red Onion, Sliced
- 3 cups Shredded Brussels Sprouts
- 1 Tablespoon Olive Oil
- Salt And Fresh Black Pepper To Taste
- 3 strips Bacon, Chopped
- 1 pound Pasta Of Choice
- FOR THE DRESSING:
- 2 Tablespoons Olive Oil
- 4 Tablespoons Balsamic Vinegar
- 1 teaspoon Honey
- 2 Tablespoons (heaping) Dijon Mustard
Preparation
Preheat oven to 400ºF.
In a large bowl, toss butternut squash, red onion, and Brussels sprouts with olive oil. Season with salt and pepper, to taste. Arrange coated veggies on a baking sheet in a single layer. Sprinkle bacon on top. Roast for 20–25 minutes or until tender and lightly browned.
While veggies are roasting, cook pasta according to the package directions until al dente. Whisk dressing ingredients and set aside.
To assemble salad, combine cooked pasta, roasted veggies and bacon. Toss with dressing.
