"Now that it’s officially Fall, I'm ready for ALL of the cozy, yummy recipes! This Fall harvest pasta salad using Annie's Goddess Dressing is the perfect meal or side dish to satisfy all your tastebuds! #ad @thefeedfeed
Tangy, sweet, crunchy, and creamy from the divine dressing! I can’t wait to make this for dinner parties and easy weeknight meals.
Find @annieshomegrown at @marketofchoice where all Annie's 8oz Dressings are on sale during October.
Get the recipe on @thefeedfeed: https://ff.recipes/annies"
Fall Harvest Goddess Pasta Salad
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Easy-peasy recipes bursting with flavor are made possible when you include Annie's Organic Dressings in the mix. Make sure to pick up a bottle for yourself at Market of Choice where all Annie's 8 oz Dressings are on sale throughout October.
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 8 Servings
Recipe Card
ingredients
- 12 ounces butternut squash, peeled and cut into small cubes
- 1 medium delicata squash, sliced into ½-inch half moons
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 16 ounces dried rigatoni pasta
- 3/4 container Annie's Goddess Dressing
- 2 cups baby arugula
- 2 tabelspoons crumbled goat cheese, add more if you like
- Handful pomegranate seeds
Method
Step 1
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Step 2
Toss butternut and delicata squash with olive oil and salt on baking sheet. Roast for 30 minutes, flipping halfway through, or until tender and golden brown.Remove from oven. Let cool.
Step 3
Cook pasta according to package directions. Drain and add to a large bowl.
Step 4
Add Annie's Goddess Dressing and mix until combined. Add arugula and squash. Top with goat cheese and pomegranate seeds and enjoy!