Fall Harvest Pasta Salad: Easy Recipe with Turkey Bacon and Chicken Ham
A delightful Fall Harvest Pasta Salad featuring turkey bacon and chicken ham, perfect for a seasonal dish.
Equipment
- Oven
- baking sheet
- large bowl
- Pot
- colander
Ingredients
Pasta and Vegetables
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- ½ cup pecans, chopped
- ½ cup feta cheese, crumbled
Dressing
- ¼ cup olive oil
- 2 tablespoon balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
Cooking Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Notes
Feel free to add your favorite vegetables. Can be made a day ahead for better flavor. Store leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 350mgPotassium: 450mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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