I recently found Follow Your Heart Feta Crumbles and thought it would be great to combine elements from my Autumn Harvest Pizza and Autumn Harvest Salad to pasta. The beauty of pasta salad is it can be served hot or cold.
INGREDIENTS 8 oz(1 cup) orzo pasta 1 lb brussels sprouts, quartered 1 red onion, roughly chopped 2 cups cubed butternut squash
15 oz can chickpeas, drained & rinsed 1/8 tsp cayenne pepper(optional) 3/4 cup walnuts 1/2 cup dried cherries(or cranberries) 1/2 cup chopped fresh parsley 1/2 cup pumpkin vinaigrette 7 oz vegan feta cheese crumbles
DIRECTIONS 1. Prepare pumpkin vinaigrette 2. Preheat oven to 425°F. Cook pasta according to package directions. Drain well. Return to pot and toss with 2 Tbsp pumpkin vinaigrette to prevent sticking. 3. In a large bowl combine brussels sprouts, red onion, butternut squash and chickpeas. Toss with 2 Tbsp olive oil. Season well with salt & pepper. I added 1/8th tsp cayenne pepper(optional). Place on a parchment paper lined baking sheet. Roast for 15 minutes. 4. Remove vegetables from oven and toss gently. Toss walnuts in 1 tsp olive oil then add to vegetables on roasting pan. Sprinkle again with a little salt. Return to oven and continue to roast another 10 minutes. 5. In a large bowl combine cooked pasta, roasted vegetables, chickpeas and walnuts, chopped parsley, dried cherries and vegan feta crumbles. Pour remaining pumpkin vinaigrette over mixture and toss gently to coat. Serve warm or refrigerate to serve cold.