Description
A cozy Bow Tie Pasta Salad featuring roasted butternut squash, tart apples, and toasted pecans, tossed in a bright tangy dressing—perfect for potlucks and fall gatherings.
Ingredients
- 12 ounces bow tie (farfalle) pasta, cooked al dente
- 2 cups roasted butternut squash, cubed
- 1 crisp apple, diced (Honeycrisp or Gala)
- 1 cup halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 3/4 cup crumbled feta cheese
- 1/2 cup toasted pecans or walnuts
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and slightly caramelized. Let cool.
- Boil the bow tie pasta in salted water following package directions until al dente. Drain and rinse under cool water to stop cooking and remove excess starch.
- In a small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar, honey, Dijon, and a pinch of salt and pepper. Taste and adjust.
- In a large bowl, combine cooled pasta, roasted squash, apples, cherry tomatoes, red onion, feta, and pecans. Pour dressing over the salad and toss gently to coat. Stir in parsley.
- For best flavor, refrigerate the salad for at least 30 minutes to let flavors marry. Serve chilled or at room temperature.
Notes
Cook pasta al dente to maintain shape after chilling. Rinse with cool water to prevent stickiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: American