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I love pasta in the spring time!
Especially when spring feels like summer. One of the perks of living in NorCal… sun, sun & more sun. We sure could use some rain right about now, but don’t tell anyone I said that. I might get booed out of town.

This pasta salad rocked my socks last night! I may have had two bowls full… and since the hubs didn’t get home until late there was no one to see me do it, therefore, it doesn’t count! Right???
Either way, the twins loved the butternut squash and tomatoes so much they each had a second helping. Quinn on the other hand, was not impressed. I blame it on a texture thing, since the veggies were squishy and not crunchy like usual. Which I also blame on my silly oven running a bit hotter than it really says it is.
You can’t win ’em all, eh?!


Adapted from Everyday Food

 Ingredients //
1 Pound butternut squash, peeled, seeded & diced
2 hand fulls of cherry tomatoes
1 medium red onion, diced
1 Tbsp Olive Oil
1/2 teaspoon coarse salt + more for seasoning
1/4 teaspoon black pepper
4 oz feta cheese, crumbled
1 tsp dried oregano
1/2 pound curly pasta

Recipe //
1. Heat oven to 450*F. In a large bowl, combine squash, tomatoes, red onion, oil, salt & pepper; toss to combine. Spread vegetables in a large foil-lined baking sheet. Roast until tender, about 20-30 minutes; cool. Transfer vegetables to large bowl. 2. Combine cheese & oregano and add to veggies. 3. Cook pasta according to package directions; drain and rinse under cold water. 4. Toss pasta into veggies & cheese mixture. Serve immediately or chill to enjoy later.



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