Introduction

This Autumn Harvest Pasta Salad is a delightful mix of seasonal flavors, combining roasted butternut squash, sweet dried cranberries, and crunchy nuts. It’s dressed with a tangy maple vinaigrette that perfectly balances the dish, making it a refreshing yet hearty salad for any fall gathering.

The image shows a bowl of rotini pasta mixed with roasted butternut squash cubes, dried cranberries, and chopped pecans. The pasta is light beige with some green herb specks, the butternut squash is orange and soft looking, the cranberries are dark red and slightly shiny, and the pecans are brown and crunchy. Tiny green herb leaves are scattered on top, adding color and texture. The bowl is white and placed on a white marbled surface. The food looks fresh and well-seasoned with a mix of smooth and chunky textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 pecans or walnuts
1/4 cup chopped fresh parsley
1/4 cup crumbled goat cheese or feta cheese (optional)
For the Maple Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions

Step 1: Cook pasta according to package directions. Drain and rinse with cold water to stop cooking and cool the pasta.
Step 2: While the pasta cooks, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 20–25 minutes, until tender. Let cool completely.
Step 3: In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper to make the maple vinaigrette.
Step 4: In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, chopped nuts, and fresh parsley.
Step 5: Pour the maple vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 6: If using, fold in the crumbled goat cheese or feta cheese.
Step 7: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Tips & Variations

For extra crunch, toast the pecans or walnuts before adding them to the salad.
Swap butternut squash with roasted sweet potatoes or pumpkin for a different twist.
Use honey instead of maple syrup in the vinaigrette if you prefer a different sweetness.
Omit the cheese for a dairy-free version or replace with a plant-based cheese alternative.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors develop more after resting, but if the salad becomes too dry, toss with a little extra olive oil before serving. It’s best enjoyed chilled or at room temperature. Avoid freezing as the texture may change.

How to Serve

A white bowl filled with a colorful pasta dish resting on a white marbled texture. The bottom layer is penne pasta, cooked and lightly coated with herbs and oil, showing a pale cream color with flecks of green seasoning. Scattered throughout are medium-sized orange cubes of roasted butternut squash with a soft, slightly browned texture. Mixed in are dark red dried cranberries and small, glossy pecan halves, adding texture and contrast. The entire dish is sprinkled with finely chopped green parsley, giving it a fresh and vibrant look. The lighting highlights the shine on the pasta and the slight caramelization of the squash, making the dish appear warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is perfect for making a few hours or even a day in advance. Just keep it refrigerated and toss gently before serving.

What type of pasta works best for this salad?

Short pasta shapes like penne, rotini, or fusilli hold the dressing and ingredients well, but you can use any pasta you prefer, including gluten-free options.