IntermediateSaladAnyitalian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:20 min
Active:25 min
Cook:40 min
Total:1h
Servings:10
A cold pasta salad with roasted butternut squash, broccoli, and mushrooms in red wine vinaigrette.
Ingredients
Servings:
10
- 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
- 1
Preheat oven to 375 degrees F.
- 2
Peel butternut squash & chop into 1 inch cubes.
- 3
Wash broccoli & chop into small florets.
- 4
Wash mushrooms & slice into bite sized pieces.
- 5
Toss veggies in olive oil & spread each on sheet pan(s) (keep them separate since they may have different roasting times).
- 6
Roast butternut squash for 45 mins (or until tender), broccoli for 15 mins, and mushrooms for 15 mins.
- 7
Allow to cool.
- 8
Whisk ingredients together in a bowl.
- 9
Once veggies and pasta are cooled to room temperature, toss all ingredients except parmesan together in a large bowl.
- 10
Portion out into meal prep containers & top with parmesan cheese.
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
Nutrition Facts
Calories667
% Daily Value*
Total Fat58.51g
Saturated Fat26.29g
Trans Fat0.65g
Cholesterol114.01mg
Sodium1355.96mg
Total Carbohydrate4.28g
Dietary Fiber1.32g
Total Sugars2.21g
Includes Added Sugars0.00g
Protein26.81g
Vitamin D1%
Calcium48%