Autumn Pasta Salad

Autumn Pasta Salad with Cranberry Vinaigrette, Pasta #recipe #ad #BarillaProteinPLUS #CollectiveBias

Autumn Pasta Salad with Cranberry Vinaigrette is a high-protein Fall inspired cold pasta made from Barilla ProteinPLUS Penne with fresh broccoli, red onion, pumpkin seeds,  dried cranberry, feta cheese, roasted sweet potatoes and chicken with a delicious cranberry vinaigrette.

Yields: 7 servings



  1. Preheat oven to 400 degrees.
  2. In a large pot, boil water and cook the Barilla ProteinPLUS Penne according to box instructions.
  3. Wash all the vegetables well and dice the sweet potato, red onion and cut the florets from the broccoli bunch.
  4. Add chicken and diced sweet potatoes to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes, turning half way through. Keep and eye on it in the last 10 minutes of roasting to ensure the potatoes aren't getting too crispy.
  5. Make the cranberry vinaigrette. Whisk 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 cup cranberry juice, 3 teaspoons Dijon, 2 tablespoons honey and a pinch of salt and pepper.
  6. Dice the cooked chicken.
  7. In a large bowl, add the cooked Barilla ProteinPLUS Penne, diced chicken, roasted potatoes, 1/2 cup dried cranberries, diced red onion, broccoli florets, 3/4 cup feta cheese and 3/4 of your cranberry vinaigrette. Stir all ingredients together.
  8. You will have extra cranberry vinaigrette to add now or later depending on your personal taste.
  9. Add the pumpkin seeds before serving.