Crispy Parmesan Pasta Salad with Creamy Honey-Mustard
Serves 445 mins prep
A flavorful and satisfying pasta salad combining crispy Parmesan-coated pasta with sweet potatoes, kale, arugula, cranberries, and walnuts, all tossed in a creamy honey-mustard dressing.
0 servings
What you need
Instructions
1. Preheat the oven to 425°F. 2. Add the sweet potatoes to a sheet pan, drizzle with 1 tablespoon olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Place the rosemary sprigs in the middle and toss to coat. Roast for 20-25 minutes, tossing halfway. 3. Place the drained, cooked pasta in a pan or bowl, add 1 tablespoon of olive oil, oregano, paprika, and salt and toss to coat. 4. Add 1 tablespoon of olive oil to a separate sheet pan and spread evenly. Sprinkle the Parmesan over in an even layer. Spread the pasta over the cheese, making sure it doesn't overlap. 5. Place the sheet pan in the oven for 15-17 minutes, until the edges are browned. Remove from the oven and cool. 6. In a jar, combine Greek yogurt, tahini, honey, mustard, salt, apple cider vinegar, garlic, pepper, and water. Cover and shake or whisk to mix. Adjust water for desired thickness. 7. Using a spatula, lift the edges of the crispy Parmesan cheese and pasta, breaking them apart into small pieces. 8. In a mixing bowl, add kale, arugula, pasta, sweet potatoes, onion, cranberries, and walnuts. Add dressing to taste and toss. Serve immediately.