earthboundfarmSite Languages
Site Languages
earthboundfarmSite Languages
Recipes / Mains / Fall Pasta Salad Meal Prep
Servings: 2
| Active Time: 15 minutes
| Total Time: 35 minutes
Roasted sweet potato, pasta, and organic baby spinach make a satisfying lunch with feta, dried cranberries, and pumpkin seeds. Keep the maple vinaigrette on the side until you’re ready to eat.
-1 medium sweet potato, peeled and diced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 4 ounces dry cavatappi pasta
– 3 cups Earthbound Farm Organic Baby Spinach
– ⅓ cup crumbled feta
– 2 tablespoons dried cranberries
– 2 tablespoons roasted pumpkin seeds
Maple vinaigrette
– 2 tablespoons olive oil
– 1 tablespoon maple syrup
– 1 tablespoon apple cider vinegar
– ½ tablespoon Dijon mustard
– ⅛ teaspoon salt
– ⅛ teaspoon poppy seeds
1. Heat the oven to 425°F. Toss the sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
2. Cook the pasta according to the package directions. Drain, rinse briefly with cool water, and let cool completely.
3. Whisk the vinaigrette ingredients together. Divide between two small, sealed containers.
4. Divide the spinach, pasta, sweet potato, feta, cranberries, and pumpkin seeds between two meal prep containers. Refrigerate with the vinaigrette separately. Add the dressing and toss just before eating.
Tap here to answer.
