Fall Harvest Pasta Salad
This Fall Harvest Pasta Salad is a seasonal dish that combines roasted sweet potatoes, goat cheese, cranberries, and broccoli with pasta, dressed in a tangy poppy seed vinaigrette. It’s a vibrant and hearty salad perfect for autumn gatherings or make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling, Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 pound multi-colored pasta
- 3 cups broccoli, chopped (about 1-inch pieces)
- 1 cup dried cranberries
- 1/2 cup pine nuts, toasted
- 1/4 cup red onion, thinly sliced
- 1 1/2 cups poppy seed dressing
- 4 ounces goat cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato pieces on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast sweet potatoes for 30 minutes, stirring halfway through, until golden and tender.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside to cool.
- In a large bowl, combine cooked pasta, roasted sweet potatoes, chopped broccoli, dried cranberries, toasted pine nuts, and sliced red onion.
- Pour poppy seed dressing over the salad and toss to coat evenly.
- Crumble goat cheese over the salad and gently stir to combine.
- Cover and refrigerate for at least 1 hour before serving. Stir before serving and add more dressing if needed.
Notes
- Swap pine nuts with roasted pumpkin seeds for a nut-free option.
- Use feta or blue cheese instead of goat cheese for a different flavor.
- The salad tastes better after chilling, as the flavors meld.
- Add a dash of cinnamon to sweet potatoes before roasting for extra fall flavor.
Find it online: https://www.recipebyelena.com/fall-harvest-pasta-salad/