PrintAutumn Harvest Pasta Salad
A hearty and flavorful pasta salad perfect for fall gatherings, featuring butternut squash, cranberries, and a maple vinaigrette. This recipe travels well and can be made ahead.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound pasta (penne, rotini, or gluten-free pasta)
- 1 small butternut squash, peeled, seeded, and cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta cooks, toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, or until tender. Let cool.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, chopped walnuts, and fresh parsley.
- Pour the vinaigrette over the salad and toss gently to coat.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a gluten-free option, use your favorite gluten-free pasta.
- This salad can be made up to 2 days in advance. Store covered in the refrigerator.
- Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://www.purecookingjoy.com/fall-pasta-salad/