Go Back
–+ servings

Fall Pasta Salad

A heartwarming salad featuring roasted butternut squash, Brussels sprouts, and a tangy dressing, perfect for fall gatherings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Salad, Side Dish
Cuisine American, Comfort Food
Servings 6 servings
Calories 350 kcal

Ingredients
  

Pasta and Vegetables

  • 8 ounces Rotini pasta Any pasta can be used.
  • 1 cup Butternut squash, cubed
  • 1 cup Brussels sprouts, halved Can be substituted with other roasted vegetables.

Add-ins

  • 1/2 cup Dried cranberries
  • 1/2 cup Chopped pecans
  • 1/2 cup Feta cheese, crumbled Can be omitted for a vegan version.
  • 1/4 cup Red onion, finely chopped

Dressing

  • 1/4 cup Olive oil
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Maple syrup
  • to taste Salt and pepper Adjust according to preference.

Instructions
 

Cooking the Pasta

  • Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions (approximately 8-10 minutes). Drain and set aside to cool.

Roasting the Vegetables

  • Preheat your oven to 400°F (200°C).
  • Cube the butternut squash and place on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper, then roast for about 20-25 minutes.
  • After 10 minutes of roasting the squash, add the halved Brussels sprouts to the baking sheet and roast for an additional 15 minutes until golden brown.

Combining Ingredients

  • In a large bowl, combine the cooled pasta, roasted butternut squash, and Brussels sprouts.
  • Add dried cranberries, chopped pecans, crumbled feta, and red onion. Mix gently.

Making and Adding the Dressing

  • In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and salt and pepper.
  • Drizzle the dressing over the salad and gently toss to combine.

Chilling and Serving

  • Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
  • Stir gently before serving, and enjoy with family and friends.

Notes

This salad is great on its own or served alongside grilled chicken or baked fish. It stores well in an airtight container for 3-4 days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 200mgFiber: 5gSugar: 8g
Keyword Autumn Recipes, Fall Pasta Salad, Healthy Salad, Potluck Favorites, Roasted Vegetables
Tried this recipe?Let us know how it was!