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Autumn Harvest Pasta Salad with Maple Vinaigrette

A close-up of a vibrant fall pasta salad in a decorative bowl, featuring fusilli pasta, diced butternut squash, pecans, and dried cranberries.
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A hearty and flavorful cold pasta salad perfect for potlucks, featuring seasonal ingredients like butternut squash, cranberries, and apples, tossed in a sweet maple vinaigrette. This make-ahead dish travels well and can be adapted for gluten-free diets.

Ingredients

Scale
  • 1 pound pasta (such as rotini or penne), cooked according to package directions and cooled
  • 1 ½ cups roasted butternut squash, cubed
  • 1 cup dried cranberries
  • 1 cup chopped fresh apple
  • ½ cup chopped walnuts
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup chopped fresh parsley
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • For the Maple Vinaigrette:
  • ½ cup olive oil
  • ¼ cup maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Maple Vinaigrette: In a small bowl or jar, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Set aside.
  2. In a large bowl, combine the cooled cooked pasta, roasted butternut squash, dried cranberries, chopped apple, chopped walnuts, feta cheese (if using), and fresh parsley.
  3. Drizzle about half of the maple vinaigrette over the pasta salad. Toss gently to combine.
  4. Add more vinaigrette as needed until the salad is lightly coated. You may not need all of the dressing.
  5. Season with additional salt and pepper if desired.
  6. Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. This dish is best served chilled.

Notes

  • For a gluten-free option, use your favorite gluten-free pasta.
  • Roast the butternut squash ahead of time for quicker assembly. To roast, toss cubed squash with a little olive oil, salt, and pepper, and bake at 400°F (200°C) for 20-25 minutes, or until tender.
  • This salad can be made up to 2 days in advance. Store covered in the refrigerator.
  • Add cooked chicken or turkey for a more substantial meal.
  • Consider this recipe as part of your meal planning for easy weeknight dinners or potluck contributions.

Nutrition

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