This pasta salad is a light side dish that highlights the sweet and savory flavors of fall vegetables. The salad is a great accompaniment to any grilled meat and can also serve as vegetarian entrée, if desired.
Toss the squash, pearl onions, whole corn, mushrooms, and apples in a large roasting pan and roast until cooked through, 8 to 10 minutes. Then turn oven up to 475º F for 5 minutes to lightly brown the vegetables.
Cool completely. Cut the kernels from the ear of the corn.
For the dressing:
Combine the apple cider, mustard, maple syrup, vinegar, and seasoning. Slowly add the oil while whisking constantly.
Toss the roasted vegetables and pasta in a large bowl to combine. Add the dressing and toss to coat. Serve immediately.
Chef's Tip!
The salad can be served warm or cold. Garnish with finely chopped green onions if desired..
