Description
Autumn Harvest Pasta Salad is a colorful and nutritious dish that embodies the flavors of fall, making it an excellent choice for potlucks or family gatherings. This hearty salad combines roasted butternut squash with sweet dried cranberries and crunchy nuts, all tossed in a delightful maple vinaigrette. Not only is it easy to prepare, but it can also be made ahead of time, allowing for flavors to meld beautifully. Whether you’re looking for a satisfying main dish or a festive side, this pasta salad is sure to impress everyone at the table.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or gluten-free)
- 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 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 until al dente. Drain and rinse with cold water; set aside.
- Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until tender; cool.
- Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl.
- In a large bowl, combine cooked pasta with roasted butternut squash, cranberries, nuts, and parsley.
- Drizzle vinaigrette over the salad mixture and toss gently to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 9g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg