Description
Mediterranean-inspired Warm Orzo Pasta Salad with Butternut Squash offers a delightful blend of roasted squash, feta, and herbs. Hearty ingredients mingle in this comforting dish that welcomes you to savor each colorful, nourishing bite.
Ingredients
Scale
Main Ingredients:
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup toasted pecans or walnuts, chopped
Seasonings and Spices:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
Garnish and Dressing:
- 2 tablespoons dried cranberries
- 1/4 cup fresh arugula or baby spinach
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Prepare the oven at 400F (200C) for roasting the butternut squash.
- Cube the butternut squash and coat with olive oil, seasoning with thyme, salt, pepper, and garlic powder.
- Spread the seasoned squash pieces on a baking sheet in a single layer to ensure even caramelization.
- Roast the squash for 20-25 minutes, rotating the pan midway to achieve uniform golden edges and tender texture.
- Cook orzo pasta following package directions until al dente, then drain thoroughly.
- Create a vibrant dressing by whisking balsamic vinegar, Dijon mustard, honey, and remaining olive oil until smooth and well-integrated.
- Combine the warm orzo pasta with roasted butternut squash in a large mixing bowl.
- Fold in crumbled feta cheese, providing creamy texture and tangy flavor.
- Sprinkle toasted pecans and dried cranberries for added crunch and sweetness.
- Gently mix in fresh arugula leaves for a peppery green element.
- Drizzle the prepared dressing over the salad and toss delicately to distribute flavors evenly.
- Serve immediately while ingredients are still warm for optimal taste and texture.
Notes
- Customize the sweetness by adjusting honey levels in the dressing, making it more or less intense based on personal preference.
- Roast butternut squash until golden brown edges appear for enhanced caramelization and deeper flavor development.
- Transform this dish into a gluten-free option by replacing orzo with quinoa or rice, maintaining the same delicious texture and taste profile.
- Prep ingredients ahead of time to create a quick weeknight meal, storing roasted squash and cooked orzo separately in refrigerator for faster assembly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 269 kcal
- Sugar: 5 g
- Sodium: 324 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg