Fall Pasta Salad
By Jenna Piemonte
In this recipe
Peel and cut Sweet Potatoes into ½ inch pieces. Drizzle with EVOO and sprinkle with salt and pepper. Bake at 400 degrees for 30 minutes until golden brown and soft. Let cool.
While Sweet Potatoes are baking, cook Pasta per package instructions. Strain and drizzle with EVOO to prevent sticking. Let cool.
Toast Pine Nuts on medium heat for about 5 minutes, stirring often to prevent burning.
Combine Pasta, Sweet Potatoes, Red Onion, Broccoli, Cranberries, Pine Nuts, and Goat Cheese. Set aside.
Mix the dressing. Combine Kosterina Original EVOO, Dijon Mustard, Garlic Powder, Honey, Salt, and Pepper. Drizzle Pasta Salad with dressing mixture and toss. Serve chilled.