Thanksgiving Pasta Salad
 
Ingredients
  • 12 ounces pasta
  • 1 pound brussel sprouts (trimmed and halved)
  • 2 medium sweet potatoes, ½ inch dice
  • ½ c pecans
  • ¼ c crumbled feta
  • ¼ c dried cranberries
  • Dressing
  • 1 tablespoon poppy seeds
  • 4 tablespoons butter
  • 2 tablespoons white sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
Instructions
  1. Dice sweet potatoes and trim and half brussel sprouts, toss in olive oil, salt and pepper. Place on a baking sheet.
  2. Roast for 20 minutes at 400 degrees.
  3. Meanwhile, cook pasta to al dente, drain and place in a large bowl.
  4. Brown the butter on the stovetop. Cook until it is just browned, don't let the butter burn, you only want it to change colors, then remove from heat.
  5. Mix all other dressing ingredients together, set aside.
  6. Add roasted vegetables to the bowl of pasta.
  7. Pour dressing over top and mix well. You may not use all of the dressing, depending on your tastes.
  8. Add the remaining ingredients and toss to coat.
Recipe by Life in the Green House at http://www.lifeinthegreenhouse.com/2015/11/thanksgiving-holiday-hop-pasta-salad.html