Autumn Harvest Pasta Salad
Autumn Harvest Pasta Salad is a vibrant and nourishing dish that beautifully showcases the flavors of fall. This hearty salad features roasted butternut squash, sweet cranberries, and crunchy nuts, all tossed in a delightful maple vinaigrette. Perfect for cozy family dinners, potlucks, or holiday gatherings, this pasta salad can be prepared ahead of time, allowing the flavors to meld for an even more delicious experience. With its appealing colors and comforting taste, it’s sure to impress everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 pound pasta (penne, rotini, or gluten-free)
- 1 small butternut squash, peeled and cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup chopped fresh parsley
- 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 pasta according to package directions; drain and rinse with cold water.
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper; roast for 20-25 minutes until tender.
- In a bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper for the vinaigrette.
- In a large bowl, combine cooked pasta, roasted squash, cranberries, nuts, and parsley; gently mix.
- Pour vinaigrette over the salad; toss to coat. Optionally add crumbled cheese.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 10g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://easywithella.com/autumn-harvest-pasta-salad/