Description
A hearty and flavorful pasta salad featuring seasonal fall ingredients, perfect for lunches or gatherings.
Ingredients
- 1 pound pasta (penne, rotini, or farfalle)
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 cup chopped butternut squash
- 1 cup chopped zucchini
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup balsamic vinaigrette
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add butternut squash, zucchini, red bell pepper, and celery to the skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 8-10 minutes.
- Return sausage to the skillet. Add cooked pasta, parsley, Parmesan cheese, and balsamic vinaigrette. Stir to combine.
- Season with salt and black pepper to taste. Serve warm or chilled.
Notes
- For a vegetarian option, omit the Italian sausage and add an extra cup of mixed vegetables like mushrooms or Brussels sprouts.
- You can substitute other fall vegetables like sweet potatoes or acorn squash.
- The salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add a squeeze of lemon juice before serving for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish / Side Dish
- Method: Skillet and Pasta Cooking
- Cuisine: American