Ingredients
Scale
- 300g pasta (penne or fusilli)
- 1 cup diced carrots
- 1 cup diced butternut squash
- 1/2 cup roasted pumpkin seeds
- 150g turkey bacon, cooked and chopped
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/2 cup light mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- Preheat the oven to 200°C (400°F). Dice carrots and butternut squash into small, even pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables for 20–25 minutes or until tender and lightly caramelized. Stir halfway through roasting for even cooking.
- While vegetables roast, cook turkey bacon in a skillet over medium heat until crisp. Remove and chop into small pieces.
- Lightly toast pumpkin seeds in the same skillet for 2–3 minutes until golden and fragrant.
- Prepare the dressing by combining mayonnaise or Greek yogurt, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk until smooth.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, turkey bacon, pumpkin seeds, dried cranberries, and chopped parsley.
- Pour dressing over the salad. Toss gently until all ingredients are evenly coated. Adjust seasoning with extra salt, pepper, or honey if needed.
- Serve warm immediately or chill in the refrigerator for 30–60 minutes before serving for a cold salad option.
Notes
Substitute vegetables based on seasonal availability.
For a vegetarian version, omit turkey bacon or replace with smoked tofu.
Add leafy greens for extra freshness.
Dressing can be adjusted for creaminess or tanginess.
- Prep Time: 20
- Cook Time: 25