Your classic pasta salad gets a fall-inspired upgrade with this Crisp Fall Pasta Salad! Packed with so much flavor, tons of veggies and bacon!
- 3 cups Butternut squash, cubed
- 1 Red onion, sliced
- 3 cups Grated Brussels sprouts
- 1 tbsp Olive oil
- Salt and fresh black pepper to taste
- 3 bands Bacon diced
- 1 pound Choice of Pasta
- FOR SCREWING:
- 2 tablespoons Olive oil
- 4 tablespoons Balsamic vinegar
- 1 teaspoon My dear
- 2 tablespoons (full) Dijon mustard
Preheat the oven to 400ºF.
In a large bowl, toss the butternut squash, red onion and Brussels sprouts with the olive oil. Season with salt and pepper to taste. Arrange the coated vegetables on a baking sheet in a single layer. Sprinkle bacon on top. Roast for 20-25 minutes or until tender and lightly browned.
While vegetables roast, cook pasta according to package directions until al dente. Whip dressing ingredients and set aside.
To assemble the salad, combine the cooked pasta, roasted vegetables and bacon. Mix with dressing.