Winter Pasta Salad
Prep Time: 60 minutes
Yield: 10
Ingredients
- 2 whole butternut squash, small
- 2 crowns broccoli
- 1 pound mushrooms
- 6 tablespoons olive oil
- ½ cup olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoons dijon mustard
- 2 teaspoons thyme, dried
- 2 cloves garlic, minced
- ½ teaspoons salt
- ½ teaspoons black pepper
- 1 pounds pasta, dried (rotini or penne)
- 1 pound sausage, cooked
- 3 cups argula, washed
- ½ cups parmesan cheese, grated (optional)
Instructions
- Preheat oven to 375 degrees F.
- Peel butternut squash & chop into 1 inch cubes.
- Wash broccoli & chop into small florets.
- Wash mushrooms & slice into bite sized pieces.
- Toss veggies in olive oil & spread each on sheet pan(s) (keep them separate since they may have different roasting times).
- Roast butternut squash for 45 mins (or until tender), broccoli for 15 mins, and mushrooms for 15 mins.
- Allow to cool.
- Whisk ingredients together in a bowl.
- Once veggies and pasta are cooled to room temperature, toss all ingredients except parmesan together in a large bowl.
- Portion out into meal prep containers & top with parmesan cheese.
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