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Peel and cube Butternut squash. Drizzle with olive oil and roast at 375F until tender, for about 30-40 minutes. Leftover butternut squash could be placed in the fridge or a freezer.
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Cook pasta according to the package. Do not overcook it. When the pasta turns al dente, drain using a colander, then wash under cold water.
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Meanwhile, prepare add-ons for the pasta salad; kalamata olives, marinated artichokes radishes, and feta cheese.
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Combine ingredients for dressing by mixing together Olive oil Mayonnaise, reserved marinade from artichokes' jar, and oregano.
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Put everything together and drizzle dressing on top. Lightly toss until all of the ingredients are evenly coated with the dressing.
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Leftovers should be kept in the refrigerate.