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Fall Pasta Salad With Harvest Vegetables
Ingredients
- 1
- pound Brussels sprouts, halved
- 2
- medium sweet potatoes, peeled, cut into 1-inch pieces
- 1/2
- cup plus 2 tablespoons olive oil, divided
- 2
- teaspoons kosher salt, plus more to taste, divided
- 1/2
- cup sherry vinegar
- 1
- teaspoon freshly ground black pepper
- 1
- clove garlic, grated
- 1
- (16-ounce) box fusilli
- 1
- cup pitted Castelvetrano olives, roughly chopped
- 1
- small head radicchio, thinly sliced
- 1
- (4-ounce) log goat cheese
- 1/2
- cup hulled pepitas
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