Autumn Harvest Pasta Salad Recipe
A vibrant and wholesome Autumn Harvest Pasta Salad featuring tender roasted butternut squash, sweet dried cranberries, crunchy nuts, and a tangy maple vinaigrette. This dish combines seasonal flavors with a delightful mix of textures, perfect as a refreshing side or light main course for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta Salad
- 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)
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
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool and stop the cooking process.
- Roast the Butternut Squash: Toss cubed butternut squash with a tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until tender. Allow to cool completely.
- Prepare the Maple Vinaigrette: In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, roasted butternut squash, dried cranberries, chopped nuts, and fresh parsley.
- Toss with Vinaigrette: Pour the maple vinaigrette over the salad ingredients and gently toss to evenly coat all components with the dressing.
- Add Cheese (Optional): If using, fold in the crumbled goat cheese or feta cheese for a creamy, tangy finish.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For a nut-free version, omit the pecans or walnuts.
- Use gluten-free pasta to make this recipe gluten-free.
- Adjust the sweetness of the vinaigrette by modifying the amount of maple syrup according to taste.
- Can be made a day ahead to further develop flavors.
- Serves well as a vegetarian main or a side dish.
Keywords: Autumn pasta salad, roasted butternut squash salad, maple vinaigrette, fall salad, vegetarian pasta salad, seasonal pasta salad, healthy pasta salad
Find it online: https://hannahdelgado.com/autumn-harvest-pasta-salad-recipe/
