Cook the Pasta: Bring a large pot of salted water to a rolling boil and add 12 ounces of pasta. Cook for 8-10 minutes, stirring occasionally, until al dente; then drain and rinse under cold water. Set aside to cool.

Roast the Vegetables: Preheat the oven to 400°F. Toss 1 cup diced butternut squash and 1 cup halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through.

Combine the Salad Ingredients: In a large bowl, mix cooled pasta, roasted vegetables, 1/2 cup dried cranberries, and 1/2 cup chopped pecans. Add feta cheese if using, and gently toss together.

Dress the Salad: Drizzle 2 tablespoons of balsamic vinegar over the salad. Toss gently to combine and adjust seasoning with salt and pepper as needed.

Serve or Chill: Serve immediately or chill for a refreshing option. Store covered in the refrigerator if preparing ahead.