Autumn Harvest Pasta Salad
This colorful dish is both nutritious and delicious! Perfect for a fall get-together.
Autumn Harvest Pasta Salad
Print RecipeIngredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 1 pound multi-colored spiral pasta
- 1 cup dried cranberries
- 1 cup chopped yellow pepper
- 1 cup grape tomatoes, halved
- 2 cups broccoli florets, chopped into 1-inch pieces
- ¼ cup red onion, thinly sliced
- ½ cup walnuts, toasted (may use pine nuts)
- 1 ¾ cups honey mustard dressing, (can use poppyseed or French dressing)
- 6 ounces blue cheese crumbled
Instructions
- Preheat oven to 400℉ degrees.
- Place the sweet potato chunks on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, garlic, and nutmeg. Toss to evenly coat.
- Roast in the oven for 25-30 minutes, stirring occasionally. Remove and let cool.
- Cook the pasta according to the package directions and drain.
- In a large bowl, place the pasta, sweet potatoes, dried cranberries, yellow pepper, tomatoes, broccoli, red onions, and walnuts. Toss with the dressing until evenly coated.
- Gently stir in the blue cheese.
- Cover and refrigerate for at least an hour.
Servings: 8
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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