Fall Pasta Salad

Curly noodles, roasted butternut squash, caramelized onions, celery, cranberries, and rosemary - all tossed in a tangy maple vinaigrette. This is everything you crave in the fall - celebrated in a pasta salad!

Course Appetizer, Main Course, Salad

Cuisine American

Diet Vegetarian

Keyword autumn salad, butternut squash, fall produce, pasta salad

Prep Time 20

Cook Time 35

Servings

Calories 512kcal

Author Robin Miller

Equipment

Sheet Pan

Ingredients

For the Salad

1 medium butternut squash peeled and cut into bite-size cubes, or about 1 pound pre-cut butternut squash
1 red onion sliced
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch of cinnamon
Salt and freshly ground black pepper
1 pound small pasta of choice such as rotini, or penne, I used cellentani
2 stalks celery chopped
1/2 cup dried cranberries
1/4 cup chopped fresh parsley
1/2 cup crumbled or cubed feta cheese

For the Maple Vinaigrette

4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 teaspoon dried minced garlic or 1/4 teaspoon garlic powder

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the butternut squash cubes and red onion slices. Add the 2 tablespoons of olive oil and toss to coat. Add the rosemary, pinch of cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Transfer the vegetables to the prepared pan and spread out in an even layer. Roast for 30 to 40 minutes, until the squash is fork-tender.
Meanwhile, cook the pasta according to the package directions. Drain and transfer to a large bowl. Fold in the celery and cranberries. When the butternut squash and onion are finished cooking, gently fold them into the pasta.
To make the vinaigrette, whisk together all the ingredients. Season to taste with salt and black pepper. Add the vinaigrette to the pasta mixture and stir to coat. Fold in the parsley.
Transfer the pasta to a serving bowl and top with the feta cheese. Store leftovers in an airtight container for up to 4 days.

Nutrition