Thanksgiving for 10 New Pasta Salad
Bring a burst of seasonal flavors to your holiday table with this vibrant Thanksgiving for 10 New Pasta Salad, a delightful twist on traditional side dishes. Packed with roasted butternut squash, caramelized Brussels sprouts, chewy dried cranberries, and crunchy toasted pecans, this dish combines autumn ingredients in every bite. Tossed with tender rotini pasta and a tangy-sweet maple Dijon dressing, this salad strikes the perfect balance between fresh and comforting. Finished with creamy goat cheese crumbles and a sprinkle of fresh parsley, it’s a crowd-pleasing recipe that’s easy to prepare ahead and serve cold or at room temperature. Perfect for large gatherings, this pasta salad is a festive, make-ahead option for your Thanksgiving feast or any holiday celebration!
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Recipe Information
Ingredients
- 16 ounces Rotini pasta
- 3 cups Butternut squash, diced
- 2 cups Brussels sprouts, halved
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Dried cranberries
- 1 cup Toasted pecans, roughly chopped
- 0.5 cup Fresh parsley, chopped
- 0.75 cup Goat cheese crumbles
- 4 tablespoons Apple cider vinegar
- 2 tablespoons Maple syrup
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Place the diced butternut squash on one baking sheet and the halved Brussels sprouts on the other. Drizzle each with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let them cool.
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cool water to stop the cooking process. Set aside in a large mixing bowl.
In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, minced garlic, 2 tablespoons of water, and a pinch of salt and pepper to create the dressing.
Add the roasted butternut squash, Brussels sprouts, dried cranberries, toasted pecans, and chopped parsley to the pasta in the mixing bowl. Pour the dressing over the salad and toss gently to combine.
Sprinkle the goat cheese crumbles over the top and give it one final gentle toss.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 15.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
