Winter Pasta Salad

This winter pasta salad is a bit of a sleeper recipe. It doesn’t look like much but packs a punch in flavor, textures, and color. You can make it quickly, and easily and eat it for lunch all week-long. I generally use a high protein pasta (my favorite is Banza but there are a million options these days) to make it healthier and way more filling.

Winter Pasta Salad Recipe:

Makes 3-4 servings

Pasta Ingredients:
– 1 box, pasta of your choice (for extra protein, I use Banza lentil pasta)
– 1/2 lb, Brussels sprouts, quartered
– 6 cloves, garlic
– 3 Tbs, olive oil
– 1 lemon, sliced into rounds
– 1/2 cup, pine nuts
– 1/2 cup, sun-dried tomatoes, chopped
– 1/2 cup (ish), feta cheese
– 1/4 cup fresh parsley, chopped
– Salt and black pepper to taste

Dressing Ingredients:
– 1/4 cup, olive oil
– 2 Tbs, fresh-squeezed lemon juice
– 1/4 cup, fresh parsley, minced
– 1 Tbs, maple syrup
– Salt and black pepper to taste

1. Preheat oven to 400 F.

2. Place Brussels sprouts, lemon slices, and unpeeled garlic cloves (wrap the garlic in tin foil first) on a large baking sheet. Drizzle everything with olive oil and season with salt and black pepper.

3. Bake for about 20 minutes or until the outside of the Brussels sprouts are crispy and the lemon slices have caramelized.

4. Remove the tray and sprinkle pine nuts over the Brussels sprouts. Bake for 3-4 more minutes until they are nice and toasty.

5. While everything is in the oven, cook your pasta according the the package directions, drain, and drizzle with some olive oil.

6. Pour all of the dressing ingredients into a jar. Squeeze the roasted garlic from the skin onto a plate or cutting board and mash it with a fork. Add the mashed garlic to the jar as well. Shake it well until the dressing is combined.

7. In a large bowl, mix the pasta, Brussels sprouts, pine nuts, lemon, sun dried tomatoes, and fresh parsley. Drizzle the dressing over the top then Crumble feta cheese over everything. Sprinkle red pepper flakes on top to finish it off.

8. Enjoy warm or cold! Makes a great ready-to-eat lunch.

Photo by Julia Dags.

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