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Autumn Harvest Pasta Salad

A vibrant bowl of fall pasta salad with butternut squash, pecans, cranberries, and spiral pasta.
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A hearty and flavorful pasta salad perfect for potlucks, featuring seasonal autumn ingredients like butternut squash, cranberries, and a maple vinaigrette. This recipe travels well and can be made ahead.

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 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

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

Notes

  • For best results, use gluten-free pasta if needed.
  • This salad can be made up to a day in advance.
  • Add cheese just before serving to prevent it from becoming too soft.

Nutrition

Find it online: https://cutcooktaste.com/fall-pasta-salad/