Photos by Kristin Teig

Pasta salad is a summer staple, to be dished out at picnics, potlucks, and barbecues.

Who says we need to pack it away after Labor Day, though? This warm pasta salad is decidedly autumnal.

Serves 4

Instructions:

1. Arrange a rack in the middle of the oven and heat the oven to 425°F.
2. Place the pancetta in a small skillet set on medium heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is crispy and browned, 5 to 7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate.
3. Add the butter to the skillet to melt. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a toasty-brown color, about 3 minutes. Remove from the heat, add the honey and garlic, and stir continuously until the honey melts.
4. Place the Brussels sprouts on a rimmed baking sheet and drizzle with half of the brown butter mixture. Season with ½ teaspoon salt and several grinds of pepper and toss to coat. Arrange the Brussels sprouts in a single layer, cut side down.
5. Roast the Brussels sprouts, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 20 to 25 minutes total. Meanwhile, bring a large pot of salted water to a boil over high heat.
6. Add the pasta to the boiling water and cook until al dente, about 9 minutes or according to the package instructions. Drain the pasta, then transfer to a large bowl. Drizzle the remaining half of the brown butter sauce over the pasta, add the roasted Brussels sprouts, pancetta, and balsamic vinegar, and toss to combine. Taste and season with additional salt and pepper as needed.