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Autumn Harvest Pasta Salad with Maple Vinaigrette

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

Ingredients

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  • 1 pound short pasta (penne, rotini, or gluten-free alternative)
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnuts, chopped
  • 1/4 cup thinly sliced red onion
  • 4 cups mixed greens (spinach or arugula)
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon 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. Prepare the maple vinaigrette: Whisk together the maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until emulsified.
  3. In a large bowl, combine the cooled pasta, roasted butternut squash, dried cranberries, toasted walnuts, and red onion.
  4. Pour half of the maple vinaigrette over the pasta mixture and toss gently to coat.
  5. If making ahead, store the pasta mixture separately from the mixed greens.
  6. Before serving, add the mixed greens to the pasta mixture and toss with the remaining vinaigrette. Serve cold.

Notes

  • To roast the butternut squash, toss cubes with a little olive oil, salt, and pepper. Bake at 400 degrees F for 20 minutes until tender.
  • Toasting the walnuts deepens their flavor; place them in a dry skillet over medium heat for 3-5 minutes, watching closely.
  • This salad travels well; keep the dressing separate until you are ready to serve for best texture.

Nutrition

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