Is there anything better than pasta salad? And yes, it might normally be thought of as a great side dish option at summer backyard bar-b-cues, but this version keeps all the best things about pasta salad (like the pasta and a creamy dressing) and updates it with some of my favorite winter flavors. Yum!
This pasta salad is excellent as a big side dish option, but if you end up with leftovers, it’s great for lunch the next day too. On the day I photographed this, I ended up eating it for lunch and dinner, and I was not one bit sorry about it. 🙂
14 oz. pasta (butternut squash pasta is preferred!)
8-9 oz. brussels sprouts, about 2 to 2 1/2 cups once shaved
1 granny smith apple
3 oz. dried cranberries
1/2 cup toasted, chopped pecans
1/3 cup mayo
2 tablespoons sour cream or greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
First cook the pasta to al dente according to the package directions. Drain and allow to cool.
In a small bowl stir together the mayo, sour cream, vinegar, olive oil, salt, pepper, and dry mustard. In a large bowl combine the pasta, brussels, apple, dried cranberries, and pecans. Drizzle the dressing over everything and toss so it all gets coated in the dressing.
Serve right away or cover and chill in the refrigerator for a few hours. Man, I love pasta salad! So good and also insanely easy to make. I bought my butternut squash pasta (shaped like pumpkins!) from Trader Joe’s, but it looks like it’s also available on Amazon. You could also use regular (not flavored) pasta instead and this recipe will still be just as good. I’d recommend farfalle or fusilli. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions.