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Autumn Harvest Pasta Salad with Maple Vinaigrette

A close-up of a bowl of fall pasta salad featuring farfalle pasta, butternut squash, walnuts, cranberries, and feta cheese.
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A make-ahead pasta salad featuring fall flavors like butternut squash, cranberries, and apples, tossed in a maple vinaigrette. Perfect for potlucks and gatherings.

Ingredients

Scale
  • 1 pound pasta (penne, rotini, or gluten-free pasta)
  • 1 cup cubed butternut squash, roasted
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup chopped fresh parsley
  • 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. In a large bowl, whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
  3. Add the cooked pasta, roasted butternut squash, dried cranberries, toasted walnuts, and parsley to the bowl with the vinaigrette.
  4. Toss gently to combine.
  5. If using, stir in the goat cheese.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve chilled.

Notes

  • Roast butternut squash at 400°F (200°C) until tender.
  • Toast walnuts in a dry skillet over medium heat until fragrant.
  • This salad can be made a day in advance.
  • For a gluten-free option, use your favorite gluten-free pasta.

Nutrition

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