Go Back

Fall Harvest Pasta Salad

A cozy autumn pasta salad with roasted vegetables, apples, cranberries, nuts, and a maple Dijon dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 12 oz short pasta rotini or penne
  • 2 cups butternut squash cubed
  • 2 tbsp olive oil
  • 1 apple sliced
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted
  • 0.5 cup feta cheese crumbled
Maple Dijon Dressing
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup

Equipment

  • Mixing bowls
  • Baking sheet
  • Large pot
  • Whisk

Method
 

  1. Roast squash with olive oil, salt, and pepper at 400°F for 20–25 minutes.
  2. Cook pasta according to package instructions; drain and cool.
  3. Whisk dressing ingredients until smooth.
  4. Combine pasta, squash, apple, cranberries, and nuts.
  5. Toss with dressing and fold in feta before serving.

Notes

Serve warm or cold. Ideal as a fall side dish or light main.