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Autumn Harvest Pasta Salad with Maple Vinaigrette

A close-up of a bowl filled with fall pasta salad featuring penne, roasted butternut squash, pecans, dried cranberries, and feta cheese.
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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 option)
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1/4 cup finely chopped red onion
  • For the Maple Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. Prepare the maple vinaigrette: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  3. In a large bowl, combine the cooled pasta, roasted butternut squash, dried cranberries, toasted nuts, and red onion.
  4. Pour the maple vinaigrette over the pasta mixture. Toss gently until all ingredients are evenly coated.
  5. If using, fold in the crumbled cheese.
  6. Cover the salad and chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld.

Notes

  • Roast the butternut squash ahead of time for faster assembly. Toss cubed squash with a little olive oil and salt, roast at 400 degrees F for 20 minutes until tender.
  • This make ahead pasta salad tastes better after chilling for several hours.
  • For a gluten free pasta salad, use your preferred gluten-free pasta shape.

Nutrition

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