Side Dish

Fall Pasta Salad

By Jenna Piemonte

Prep time

15 minutes

Cook time

45 minutes

Yield

6 servings

Who is ready for fall? This recipe hints at our favorite fall flavors, with sweet potatoes drizzled with the complex flavors of our Kosterina Original Extra Virgin Olive Oil, but still stays true to our summer's favorite side dish: the pasta salad! A perfect side dish to say "I'm going to miss the Summer, but I am ready for Fall!".

In this recipe

Original Extra Virgin Olive Oil (500ml)

Original Extra Virgin Olive Oil

$29.95

Ingredients

  • 1 Cup Kosterina Original EVOO, plus more for drizzling
  • 1 Tablespoon Dijon Mustard
  • ⅛ Teaspoon Garlic Powder
  • 2 Teaspoons Honey
  • 2 Sweet Potatoes 
  • 1 box of Tri-Color Fusili
  • 2 Cups Chopped Broccoli
  • 1 Cup Dried Cranberries
  • ⅓ Cup Pine Nuts, toasted
  • ¼ Cup Red Onion, thinly sliced
  • 4 ounces of Goat Cheese, crumbled
  • Salt & Pepper to taste

Instructions

  1. 1

    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.

  2. 2

    While Sweet Potatoes are baking, cook Pasta per package instructions. Strain and drizzle with EVOO to prevent sticking. Let cool. 

  3. 3

    Toast Pine Nuts on medium heat for about 5 minutes, stirring often to prevent burning. 

  4. 4

    Combine Pasta, Sweet Potatoes, Red Onion, Broccoli, Cranberries, Pine Nuts, and Goat Cheese. Set aside.

  5. 5

    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.

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