Autumn Pasta Salad
This Autumn Pasta Salad is the perfect dish to welcome in the fall season! It’s bursting with fall flavors such as roasted butternut squash, cranberries, and a maple vinaigrette that will have your friends and family raving about this dish.
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I’ve always been a fan of pasta salad. As the weather cooler off I wanted something a little different than the typical pasta salad. So, I gave this fall pasta salad recipe a try. It was love at first bite.
Are you like me and love fall-inspired dishes? If so, you may also enjoy this Pumpkin Carbonara recipe.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the printable recipe card at the bottom of the post.
- pasta – I like to use a round pasta such as rotini.
- butternut squash
- olive oil
- Salt and black pepper
- dried cranberries
- toasted pecans
- baby spinach
- red onion
- feta chees
- apple cider vinegar
- Dijon mustard
- maple syrup
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Boil the pasta according to the package directions in a large pot of salted water. Meanwhile, diced the butternut squash and roasted it in the oven until tender.
In a small bowl or jar combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper
In a large bowl combine the cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
Pour the dressing over the pasta salad and then toss to coat before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Just a note that the dressing may turn the salad a little runny if stored overnight.
Wendy’s Test Kitchen Tips
- I like to cook my pasta to a little pasta al dente when I am making pasta salad.
- If you want to keep the pasta from continuing to cook after you remove it from the pot, rinse it in cold water.
- If you want to prep this salad ahead, don’t add the dressing until you are ready to serve it.
- The dressing can be made up to 24 hours in advance and stored in the fridge in an airtight container or a mason jar.
What To Serve With Autumn Pasta Salad
I love to serve this fall pasta salad with a simple main dish like this Blackberry Chicken, Air Fryer Chicken Quarters, Chicken Skewers In The Oven, or Air Fryer Ham and Cheese Sliders.
FAQs
I like to use a vegetable peeler to peel the squash, and then cut it in half lengthwise and scoop out the seeds. Then slice into sticks and dice.
I like to make it a couple of hours in advance.
Related
Looking for other salad recipes like this? Try these:
Autumn Pasta Salad
Equipment
- large pot
- Baking Sheet
- small bowl
- Large Mixing Bowl
Ingredients
- 8 ounces pasta
- 2 cups butternut squash peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup pecans toasted
- 2 cups baby spinach
- ¼ cup red onion thinly sliced
- ½ cup feta cheese crumbled
Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse under cold water. Set aside.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Allow to cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
