Description
For the Salad
8 oz bowtie (farfalle) pasta
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup crumbled feta cheese
1/4 cup toasted pecans, chopped
1/4 cup dried cranberries
1/4 cup red onion, thinly sliced
2 cups baby arugula
For the Lemon Thyme Vinaigrette
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon fresh thyme leaves
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika. Spread on a baking sheet and roast for 20–25
minutes, until tender and slightly caramelized.
While the sweet potatoes roast, cook bowtie pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, thyme, salt, and black pepper to make the vinaigrette.
In a large bowl, combine cooked pasta, roasted sweet potatoes, feta cheese, pecans, dried cranberries, red onion, and arugula.
Drizzle with the lemon thyme vinaigrette and toss gently to combine.
Serve immediately or chill for 15 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, preheat your oven to 400°F (200°C). While it heats, peel and dice your sweet potatoes into uniform, bite-sized pieces to ensure even roasting. Toss them thoroughly with the olive oil, salt, pepper, and smoked paprika. Spread them in a single layer on a parchment-lined baking sheet—this prevents sticking and aids caramelization. Roast for 20-25 minutes, flipping halfway through, until fork-tender and browned at the edges.
As the potatoes roast, bring a large pot of salted water to a boil for the bowtie pasta. Cook it to al dente according to package directions, then drain and rinse immediately under cold water to stop the cooking process and cool the pasta. This keeps the texture perfect. While components cool, prepare the vinaigrette by vigorously whisking all ingredients in a small bowl until fully emulsified. Finally, in your largest mixing bowl, layer the arugula first, then add the cooled pasta, roasted sweet potatoes, feta, pecans, cranberries, and red onion. Drizzle with dressing and toss gently from the bottom up to coat everything evenly without crushing the ingredients.
Serving Suggestions
This versatile salad shines as a hearty main course for a light lunch or a stunning side dish. For a complete meal, add a grilled protein like chicken breast, salmon, or spiced chickpeas for a vegetarian boost. It’s perfect for meal prep—store the components separately and assemble portions throughout the week. For entertaining, present it on a large platter garnished with extra thyme sprigs and a sprinkle of feta. Serve alongside crusty bread or a simple soup.
How-to Summary
Roast seasoned sweet potatoes at 400°F until caramelized. Cook and cool bowtie pasta. Whisk olive oil, lemon juice/zest, Dijon, honey, and thyme for the vinaigrette. Combine all salad ingredients in a large bowl, drizzle with dressing, toss gently, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for best results, store the components (dressing, roasted potatoes, pasta, and dry toppings) separately in airtight containers in the fridge for up to 3 days. Assemble and add dressing just before serving to maintain texture.
What are good substitutes for feta cheese? Goat cheese (chèvre) offers a similar tangy creaminess. For a dairy-free option, try vegan feta or creamy avocado chunks. Toasted pepitas can add a salty, crunchy element in place of cheese.
How do I toast pecans properly? Place chopped pecans in a dry skillet over medium heat. Stir constantly for 3-5 minutes until fragrant and lightly browned. Immediately transfer to a plate to cool and prevent burning.
Can I use a different pasta shape? Absolutely. Short shapes with good sauce-holding capacity work best, such as rotini, penne, or orecchiette. Avoid very long or delicate pasta.
Is there a way to make the vinaigrette less tart? Increase the honey to 1 1/2 teaspoons or add a teaspoon of maple syrup. You can also balance the acidity with a tablespoon of plain Greek yogurt for a creamier, milder dressing.
Common Mistakes to Avoid
Avoid overcooking the pasta; mushy pasta will ruin the salad’s texture. Do not add the dressing while the potatoes or pasta are still warm, as this can cause the arugula to wilt and the feta to melt. Ensure the sweet potato pieces are uniformly diced; large chunks won’t roast properly, and tiny pieces may burn. Do not skip toasting the pecans, as this step intensifies their flavor and adds crucial crunch. Finally, don’t overdress the salad—start with half the vinaigrette, toss, and add more as needed to prevent a soggy result.
Conclusion
This Roasted Sweet Potato & Bowtie Pasta Salad is a celebration of textures and flavors, combining sweet, savory, tangy, and crunchy elements in one bowl. The simplicity of its preparation belies its impressive taste, making it a reliable recipe for both quick family dinners and special occasions. By following the detailed guide and avoiding common pitfalls, you can master this dish. Its flexibility with ingredients ensures you can adapt it to your pantry and preferences. We hope this becomes a cherished, go-to recipe in your collection.
