Roasted Brussel Sprout Pasta Salad
This pasta salad has the perfect blend of veggies, crunch, and bold flavour.
Ingredients
- 12 oz ditalini pasta about ¾ of a standard 1-lb box
- 1 lb brussel sprouts trimmed and thinly sliced or shaved
- 1½ tbsp olive oil for roasting
- Salt and pepper to taste
- Garlic powder to taste
- 6-8 slices thick-cut bacon chopped
- ¾ cup California walnuts roughly chopped
- ½ cup chopped red onion
- ½ cup chopped dates about 6–7 Medjool dates
- ½ cup crumbled feta
- 2-3 tbsp chopped fresh herbs parsley, dill, or chives
- ⅓ cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Juice + zest of half a lemon
- 1 garlic clove finely grated
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Thinly slice or shave your brussel sprouts. Arrange in a single layer on your pan then drizzle with olive oil, and season with salt, pepper, and garlic powder.
- Roast the brussel sprouts in the oven at 400°F until golden (about 15-20 minutes).
- While the brussel sprouts are roasting, add chopped bacon to a pan and cook until crispy. Remove it from the pan and set to the side, leaving some of the bacon grease for toasting the walnuts.
- Add the roughly chopped California walnuts to the same pan and toast them in the bacon grease until fragrant and lightly browned.
- Boil the ditalini, strain, and set to the side. By the time the pasta is ready, your brussel sprouts should also be done!
- Make the Vinaigrette. Combine olive oil, balsamic vinegar, dijon mustard, maple syrup, lemon juice, garlic, salt and pepper. Give it a quick whisk until combined.
- Pour the ditalini into a large bowl. Top with the roasted brussel sprouts, bacon, and toasted California walnuts. Then add some chopped red onion, dates, feta cheese, lemon zest, and fresh herbs. Top with the vinaigrette and mix gently to combine.