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Autumn Harvest Pasta Salad with Maple Vinaigrette

A close-up serving of amazing fall pasta salad featuring fusilli pasta, roasted butternut squash cubes, walnuts, and dried cranberries.
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A cold pasta salad featuring fall flavors like butternut squash and cranberries, perfect for potlucks and travel.

Ingredients

Scale
  • 1 pound dried pasta (use gluten-free if desired)
  • 1 cup butternut squash, peeled and diced small
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley
  • For the Maple Vinaigrette:
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and rinse immediately with cold water to stop cooking. Set aside.
  2. Preheat your oven to 400 degrees Fahrenheit. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast the squash for 15 to 20 minutes, or until tender and slightly browned. Let cool completely.
  4. While the squash cools, prepare the vinaigrette. In a small bowl, whisk together the maple syrup, apple cider vinegar, 2 tablespoons of olive oil, Dijon mustard, salt, and pepper until well combined.
  5. In a large bowl, combine the cooled pasta, roasted butternut squash, dried cranberries, toasted walnuts, and fresh parsley.
  6. Pour the maple vinaigrette over the pasta mixture. Toss gently until everything is evenly coated.
  7. If using, fold in the crumbled feta cheese.
  8. Cover the salad and chill in the refrigerator for at least 1 hour before serving. This allows the flavors to blend.

Notes

  • You can substitute sweet potato for butternut squash if you prefer.
  • To toast walnuts, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.
  • This salad travels well for potlucks and stays fresh for up to 3 days in the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/fall-pasta-salad-recipe-autumn-harvest/