Roasted Squash and Sage Pasta Salad
A hearty fall pasta salad with roasted squash, crispy pancetta, and fresh sage, perfect for make-ahead meals.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Lunch
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 12 oz pasta
- 2 cups butternut squash, cubed
- 4 oz pancetta, diced
- 2 tbsp olive oil
- 1 tbsp fresh sage, chopped
- 1/4 cup balsamic vinaigrette
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, cook pancetta until crispy. Remove and drain on paper towels.
- Combine pasta, roasted squash, pancetta, sage, and feta in a large bowl.
- Drizzle with balsamic vinaigrette and toss to coat. Serve warm or chilled.
Notes
- Swap balsamic vinaigrette for maple mustard dressing for a sweeter flavor.
- Freeze leftovers in airtight containers for quick meals later.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg