Autumn Harvest Pasta Salad

Prep time

15 minutes

Servings

Celebrate the flavors of fall any day of the year with our Autumn Harvest Pasta Salad, a delightful and nutritious meal. This vibrant salad combines roasted butternut squash, tender Living NOW® Organic Multigrain and Cauliflower Rotini, and fresh kale, all tossed in a homemade vinaigrette featuring Ellyndale® Organic Extra Virgin Olive Oil and apple cider vinegar. With added protein from diced chicken breast, the richness of feta or goat cheese, and a crunch from toasted walnuts, this pasta salad is not only a feast for the eyes but also a wholesome, satisfying dish ideal for meal prep or a family dinner.

Ingredients

For the Salad

3 cups peeled and cubed butternut squash

1 tablespoon Extra Virgin Olive Oil, Organic

1 box Cauliflower and Multigrain Rotini Pasta, Organic

3 cups packed, shredded kale

2 cups diced chicken breast, cooked

½ cup red onion, thinly sliced

½ cup crumbled feta or goat cheese

⅓ cup chopped & toasted Walnuts, Raw & Unsalted

salt & pepper

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For the Vinaigrette

¼ cup Extra Virgin Olive Oil, Organic

3 tablespoons apple cider vinegar

2 tablespoons Maple Syrup, Organic Grade A Amber Color

½ tablespoon Dijon mustard

Kosher salt

Directions

Preheat oven to 425°F. Toss the cubed butternut squash with olive oil and season to taste with salt and pepper. Arrange in a single layer on a sheet pan. Roast for 25 minutes, or until fork tender; allow to cool then transfer to a large bowl.
Cook the pasta until al dente, according to package directions. Drain the pasta and rinse under cold running water; drain well and transfer to the bowl with the roasted butternut squash.
Add kale, chicken, red onion, feta or goat cheese, and walnuts to the pasta.
In a small dish or jar, whisk together the olive oil, vinegar, maple syrup, and Dijon; season to taste with salt. Drizzle over the pasta salad. Toss gently to combine.
Divide pasta salad between meal prep containers and refrigerate.