Fall Pasta Salads

It might still be 90 degrees in Houston, but these salads will make your taste buds think it is fall.....

Southwestern Sweet Potato and Black Bean Pasta Salad
From All Recipes
serves 10

1 pound short pasta, such as penne or bow-tie
5 chipotles in adobo sauce, divided
1 tablespoon adobo sauce
1 clove garlic
1 teaspoon dried oregano
1/4 teaspoon ground cumin
2 tablespoons honey
6 tablespoons red wine vinegar
2/3 cup olive oil
2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons olive oil
2 1/2 tablespoons kosher salt, plus more to taste, divided
1/2 teaspoon freshly ground black pepper
1 (15 ounce) can black beans, drained and rinsed
2/3 cup minced red onion
1/2 cup finely chopped cilantro
1 cup crumbled cotija cheese

Preheat the oven to 425 degrees.

Bring a large pot of salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside to cool.

To make the vinaigrette: place 2 chipotle peppers, plus 1 tablespoon chipotle sauce into a blender. Add garlic, oregano, honey, and red wine vinegar; blend on high until well-combined.
Drizzle in 2/3 cup olive oil with blender running until smooth; set aside.
Chop remaining peppers finely and stir into vinaigrette. Refrigerate until ready to use. 

Toss potatoes in 2 tablespoons olive oil, black pepper, and remaining salt. Coat a baking sheet with nonstick spray or line with parchment, and spread potatoes in an even layer on the sheet. 

Roast in the preheated oven until browned, about 20 minutes, stirring halfway through. Remove from oven and set aside. 

Combine cooked pasta with black beans, onion, cilantro in a large bowl; toss. Add potatoes and 3/4 cup vinaigrette, or more as needed, and toss gently (reserve any remaining vinaigrette for another use). Season with salt and pepper, and stir in cotija cheese. Serve immediately or refrigerate until ready to serve.

Fall Harvest Orzo Pasta Salad
From All Recipes
serves 10

8 slices bacon
1 small butternut squash, peeled and cut into cubes
1 small red onion, diced
2 tablespoons olive oil
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon finely chopped fresh thyme
1 pound orzo pasta
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon whole grain mustard
1/4 teaspoon garlic powder
1/4 cup olive oil
8 ounces Brussels sprouts, trimmed and thinly sliced
3/4 cup toasted walnuts
1/2 cup dried cranberries
1/2 cup crumbled feta cheese (optional)

Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil or parchment; place bacon on the sheet.

Bake bacon in the preheated oven until crisp, about 10 minutes. Remove bacon from tray and drain on paper towels. Reserve drippings in the pan. 

Increase the oven temperature 425 degrees.

Add butternut squash, onion, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and thyme to the pan with bacon drippings and toss to coat. 

Roast squash in the preheated oven until browned, about 20 minutes. Set aside. 

Meanwhile, bring a large pot of lightly-salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and set aside to cool.

For vinaigrette, add vinegar, maple syrup, mustard, garlic powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper into a bowl. Whisk in 1/4 cup olive oil until well combined. Set aside.

Add pasta, Brussels sprouts, walnuts, cranberries, and vinaigrette to a large bowl and toss to combine. Gently stir in cooked vegetables and bacon. Serve immediately or refrigerate until ready to serve.