Harvest Roasted Pasta Salad

When I had the idea for this recipe I expected it would be good. But the moment I took my first bite - I knew a masterpiece of a recipe had just been created.

Pasta + roasted veggies really isn’t anything that innovative. Delicious but it’s expected (at least to me). But what really took this recipe to a whole new level is the toasted pecans & creamy thyme bacon dressing.

The way the flavors and textures work together creates magic. Absolute magic.
I’m having a hard time even describing it properly to you- just please take my word for it. This is a MUST MAKE recipe!!

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This harvest roasted pasta salad is highly adaptable for various diets. If you are vegan just leave out the bacon (or use your favorite vegan meat as a sub!) If you are paleo- pick up a box of Jovial grain free cassava pasta. If you have a dairy allergy- use the coconut cream variation. That’s actually what we used to make it. If you are allergic to nuts- No problem! Leave out the pecans and sub in toasted Pumpkin seeds- or don’t worry about nuts or seeds altogether.

This is a great pasta salad to bring to a family gathering. It’s also a perfect meal prep kind of recipe. While you can absolutely eat it cold- I love it best just a little bit warmed up. You can do that by throwing it in the microwave for 30-60 seconds or warming it up in a pot.

Even if it’s just you & yourself living in your home. This is still worth making. It’s so good you’ll enjoy eating it every day for a week.

When using a mobile device tap photo to pin the recipe!

When using a mobile device tap photo to pin the recipe!

Harvest Roasted Pasta Salad with Creamy Bacon Thyme Dressing

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Yield: 6-8

Author: Brittany Angell

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 Pkg ( 16 oz) Fresh or Frozen Butternut Squash, Cubed
• 1 Red Onion, Sliced
• 18 Brussels Sporouts, Halved
• 1 Tsp Garlic Powder
• 1 Tsp Fresh Minced Thyme
• 3/4 Tsp Himalayan Salt
• 1/2 Tsp Black Pepper
• Olive Oil to drizzle on top of veggies
• 1 Cup Pecans
• 1 Box (12 oz) Gluten Free Pasta (we used farfalle)

Creamy Bacon and Thyme Dressing

• 2 Cups Cream (Coconut Cream, Half n Half or Heavy Cream)
• 1 Tsp Fresh Minced Thyme
• 1/2 Tsp Himalayan Salt
• 1/4 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1 Pkg Bacon, cooked and chopped

Instructions

Harvest Roasted pasta Salad

1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
2. Place the squash, onion and brussels sprouts onto the sheet pan, then drizzle with the olive oil, and seasonings. Roast for 30 minutes.
3. While the veggies are roasting make the bacon, dressing and boil the pasta.
4. Place the bacon in a large frying pan and cook over medium heat until crispy. Then chop into small pieces. 
5. Make the dressing: in a medium bowl combine the cream, thyme, salt, pepper, garlic powder, and bacon. Then set aside.
6. Boil your pasta & then strain & set aside.
7. Remove the roasted veggies from the oven. Place the pecans on a small dry baking sheet. Decrease the oven temperature to 350 degrees and toast the pecans for 5 minutes.
8. Combine everything in one large bowl. Add more salt & pepper to taste. It can be served warm or cold- but we really love warm best! 

Notes:

If you like your squash softer use frozen. If you prefer squash to be a bit crisper opt for fresh butternut squash.

As with most pasta salads -you may find you need to add a bit more salt and pepper the next day!

• To make this pasta salad paleo use Grain Free Jovial Cassava flour pasta!
• To make it Dairy Free use full fat coconut cream. I highly recommend the Unsweetened blue cans of coconut milk from target (good & gather) brand. As they are 7/8 filled with coconut cream. If using that can you dont need to worry about omitting that water at the bottom. It can be used as is mixed up.
• To make vegan use coconut cream & omit baking.
• To make Nut free: omit the pecans. You can swap in pumpkin seeds or omit nuts and seeds entirely.