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Fall Harvest Pasta Salad

  • Prep Time 20 min
  • Cook Time 20 min
  • Servings 6


  • 1 box Bentilia Rotini Pasta (8oz)
  • 2 cups kale, finely chopped
  • 1 cup brussels sprouts, halved
  • 1 large delicata squash, halved, deseeded, and sliced
  • 1 red apple, thinly sliced
  • ½ cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup pecan halves
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Cook pasta according to the package.
  2. Preheat the oven to 400 degrees F. In a baking sheet, toss brussels sprouts and delicata squash slices in 1 Tbsp of olive then sprinkle with salt and pepper. Bake for 20 minutes, tossing halfway through.
  3. In the meantime, add kale to a large bowl and sprinkle salt, pepper and 1 tbsp of oil. Using your hands or kitchen tongs, massage kale thoroughly.
  4. Add kale, pasta, roasted veggies and the rest of the toppings to a serving bowl. Add a pinch of salt and pepper if needed and your favorite dressing. Toss to combine and Enjoy!