Harvest Pasta Salad
Nutrition Facts
10 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
470 |
|
| % Daily Value* | ||
| Total Fat 24g | 31% | |
| Saturated Fat 2g | 11% | |
| Cholesterol 0mg | 0% | |
| Sodium 320mg | 14% | |
| Total Carbohydrate 56g | 20% | |
| Dietary Fiber 5g | 19% | |
| Sugars 19g | ||
| Includes Added Sugars 15g | 30% | |
| Protein 7g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 2% | |
| Iron | 15% | |
| Potassium | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 12 oz Tri-Color Rotini
- 3 cups Brussels Sprouts , sliced in half
- 2 Sweet Potatoes, peeled and cut into ½
- 3 tbsp Olive Oil
- - Salt & Pepper to Taste
- - Garlic Powder to Taste
- 1 cup Dried Cranberries
- ½ cup Pine Nuts, toasted
- ½ cup Red Onion, diced into small pieces
- 1 bottle Brianna's Poppy Seed Dressing
Method of Preparation
Step 1
Preheat oven to 400°F.
Place diced sweet potatoes and brussels sprouts on a baking pan. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss and roast for 25-30 minutes. Remove from oven and cool.
Step 2
Cook pasta to al dente, following instructions on package. Rinse, drain and allow to cool.
Step 3
Combine all ingredients into a bowl.
Step 4
Add dressing and toss until evenly coated.
Cover and refrigerate before serving. Optional- serve with crumbled goat cheese.
