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Autumn Harvest Pasta Salad

Close-up of a bowl of fall pasta salad with fusilli pasta, roasted butternut squash cubes, dried cranberries, and walnuts.
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A hearty and flavorful pasta salad perfect for fall gatherings, featuring butternut squash, cranberries, and a maple vinaigrette.

Ingredients

Scale
  • 1 pound pasta (gluten-free option available)
  • 1 small butternut squash, peeled, seeded, and cubed
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/4 cup crumbled goat cheese (optional)
  • For the Maple Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. While pasta cooks, toss butternut squash cubes with a little olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, or until tender. Let cool.
  3. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
  4. In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, and chopped walnuts.
  5. Pour the maple vinaigrette over the salad and toss gently to coat.
  6. If using, sprinkle with goat cheese.
  7. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

  • This salad travels well and can be made a day in advance.
  • For a nut-free version, omit walnuts.
  • Consider using a gluten-free pasta for a gluten-free option.

Nutrition

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