Fall Harvest Pasta Salad
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Fall Harvest Pasta Salad
Rated 5.0 stars by 2 users
Category
Side Dish
Author
Test Kitchen
Ingredients
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2 Medium Sweet Potatoes, peeled and cut into ½” pieces
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1 Tbsp Olive Oil
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Salt & Pepper to taste
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1lb Multi-colored Pasta
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3 Cups Broccoli, chopped (about 1” pieces)
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1 Cup Dried Cranberries
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½ Cup Pine Nuts, toasted
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¼ Cup Red Onion, thinly sliced
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1 ½ Cups Poppy Seed Dressing
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4oz Goat Cheese, crumbled or Feta Cheese
Directions
Preheat your oven to 400 degrees F.
Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta, allow it to cool, and place it in a large bowl.
Add to the bowl of pasta, the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat or feta cheese and gently stir again until combined.
Cover and refrigerate for at least an hour. Stir before serving, adding more dressing if needed.