Fall Caesar Pasta Salad

Ingredients

For the Pasta Salad

• 1 pound pasta

• 8 oz brussels sprouts; halved

• 20 oz butternut squash; cubed

• 1/2 pound bacon; chopped

• 1 cup panko breadcrumbs

• 1/3 cup grated parmesan

• 15-20 sage leaves

• 2-3 tablespoons olive oil

• Salt and pepper

For the Dressing

• 4 tablespoons olive oil

• About 3-4 inches anchovy paste

• 1 teaspoon Dijon

• 1 teaspoon Worcestershire

• 1/2 teaspoon hot sauce

• 1 garlic clove grated

• 1 1/4 cups mayonnaise

• 1 lemon juiced

• 3-4 tablespoons Parmesan

Directions

1. On a baking sheet lined with parchment paper add the Brussels sprouts, butternut squash, bacon, panko, and Parmesan. Drizzle with olive and sprinkle with salt and pepper. Toss to coat. Transfer to a 425 degree oven and bake for 25-30 minutes.

2. In a small bowl, add all ingredients for the dressing and stir to combine.

3. Meanwhile cook the pasta in boiling salted water until al dente. Drain reserving 1 cup of cooking water.

4. In a large bowl, add the pasta and roasted veggies. Pour the dressing over top. Toss to combine, adding pasta water as needed.