Sweet Potato Pecan Pasta Salad
Sweet Potato Pecan Pasta Salad is an easy fall side dish with roasted sweet potatoes, cranberries, pecans, and maple dressing.
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Equipment
Ingredients
- 8 ounces rotini pasta
- 2 cups sweet potatoes peeled and cut into ½-inch cubes
- 2 tablespoon olive oil
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup green onions thinly sliced
For the Maple Dressing:
- 3 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle with 2 teaspoons olive oil and season with ¼ teaspoon salt and the black pepper. Toss to coat, then spread the cubes into a single layer.
- Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and lightly browned.
- Set the sweet potatoes aside to cool for about 15 minutes.
- Bring a large pot of water to a boil. Cook the rotini according to the package directions until al dente.
- Drain the pasta, rinse briefly under cool water, and drain well. Transfer it to a large mixing bowl.
- Add the dressing ingredients to a small bowl and whisk until well blended.
- Add the cooled sweet potatoes, dried cranberries, pecans, and green onions to the pasta.
- Pour the maple dressing over the pasta mixture and gently toss until evenly coated.
- Refrigerate for about 1 hour before serving, or serve at room temperature if preferred.
Notes
Tips and Tricks
Cool the sweet potatoes first - Warm sweet potatoes can soften the pasta and absorb too much dressing. Don’t overcook the pasta - Al dente pasta holds up better after the salad is chilled. Toss gently - Roasted sweet potato cubes can break apart if the salad is stirred too aggressively. Check before serving - Give the pasta salad a quick toss after chilling since some dressing may settle at the bottom.Storing
Refrigerator - Store the pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Before serving - Stir gently after refrigeration and let it sit at room temperature for about 10 to 15 minutes if preferred.Nutrition
Calories: 300kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 261mgPotassium: 244mgFiber: 3gSugar: 11gVitamin A: 4785IUVitamin C: 2mgCalcium: 34mgIron: 1mg
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