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October 15, 2021![](https://yaletownnutrition.com/wp-content/uploads/2021/11/beefstirfrythumb-min.jpg)
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November 27, 2021Mostly considered to be a cold, portable side dish that’s served at potlucks, pasta salad also has a warmer side to it that makes it perfect for heating up weeknight dinners.
I talian dressing and chilled ingredients are replaced with delicious roasted vegetables, spices, and warm pasta to create hot salads that will warm you from the inside out.
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Warm Autumn Pasta Salad
Servings: 4 servings
Ingredients
For the chicken
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1/4 cup olive oil
- 2 boneless skinless chicken breasts
For the dressing
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tbsp honey
- 2 tbsp white wine vinegar
- pinch of salt
For the salad
- 2 cups cavatappi pasta (or any short pasta)
- 2 cups acorn squash seeded and cut (1/2-inch cubes)
- 1 cup carrots peeled and cut (1/2-inch cubes)
- 1/2 large red onion diced
- 3 cloves garlic crushed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 2 cups kale stemmed and chopped
- feta, for garnish
- roasted pumpkin seeds, for garnish
Instructions
- Combine the balsamic vinegar, maple syrup, garlic, soy sauce and olive oil in a medium container.
- Butterfly each chicken breast and place in the container with the marinade. Cover and refrigerate for at least two hours or overnight.
- Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
- In a large bowl combine the acorn squash, carrots, red onion, garlic, olive oil, garlic powder, rosemary, thyme, and salt. Toss until all the vegetables are coated in oil and seasoning.
- Spread the vegetables evenly on the prepared baking sheet. Roast the vegetables for 15-20 minutes or until they are tender.
- In a small bowl, combine all the ingredients for the dressing. Mix well and set aside.
- Cook the pasta according to the package instructions. Reserve 1⁄4 cup pasta water. Set the cooked pasta aside.
- Heat a large skillet on medium-high heat. Add in the chicken. Cook on one side for 3-4 minutes. Flip and continue to cook until the chicken is firm and the juices run clear, about another 3-4 minutes. Place the fully cooked chicken onto a cutting board and allow it the rest for a few minutes before slicing.
- Heat a large pan over medium heat. Add in all the roasted vegetables, the cooked pasta, the chopped kale, the 1⁄4 cup reserved pasta water and the dressing. Toss to combine. Cooked until the kale is wilted, season with salt and pepper.
- Divide the pasta salad among four bowls, top with the sliced chicken breast. Garnish with pumpkin seeds and crumbled feta. Enjoy!
Recipe by Kristen Chan.