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Autumn Harvest Pasta Salad with Maple Vinaigrette

A close-up of a bowl of fall pasta salad featuring pasta, butternut squash cubes, dried cranberries, and walnuts.

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A hearty and flavorful cold pasta salad perfect for fall gatherings, featuring butternut squash, cranberries, and apples with a sweet maple vinaigrette. This make-ahead dish travels well and can be prepared with gluten-free pasta.

Ingredients

Scale
  • 1 pound pasta (penne, rotini, or gluten-free pasta)
  • 1 pound butternut squash, peeled and cubed
  • 1 cup fresh or dried cranberries
  • 1 cup chopped apple (Honeycrisp or Fuji recommended)
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
  • For the Maple Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
  2. While pasta cooks, roast the butternut squash: Toss cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until tender. Let cool.
  3. Prepare the maple vinaigrette: In a small bowl or jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
  4. In a large bowl, combine the cooked pasta, cooled butternut squash, cranberries, chopped apple, walnuts, and fresh parsley.
  5. Pour the maple vinaigrette over the salad and toss gently to coat all ingredients.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. This pasta salad is best served chilled.

Notes

  • For a gluten-free option, use your favorite gluten-free pasta.
  • This salad can be made a day in advance, making it ideal for potlucks and meal planning.
  • Add a protein like grilled chicken or chickpeas for a more substantial meal.
  • Consider adding a sprinkle of goat cheese or feta for extra flavor.

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