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Fall Pasta Salad with Maple Vinaigrette

A bowl of fall pasta salad featuring orecchiette pasta, roasted butternut squash, walnuts, and dried cranberries, topped with fresh parsley.
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A make-ahead pasta salad featuring autumn flavors like butternut squash, cranberries, and apples, perfect for potlucks and gatherings.

Ingredients

Scale
  • 1 pound gluten-free pasta
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted walnuts
  • 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 gluten-free pasta according to package directions. Drain and rinse with cold water.
  2. In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, toasted walnuts, and fresh parsley.
  3. In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season with salt and pepper.
  4. Pour the vinaigrette over the pasta mixture and toss gently to combine.
  5. If using, sprinkle with goat cheese.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • For best results, use a pasta shape that holds dressing well, like rotini or farfalle.
  • Roast butternut squash ahead of time for quicker assembly.
  • This salad travels well and can be made a day in advance.
  • To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.

Nutrition

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