Fall Pasta Salad: A Cozy, Delicious Twist with Turkey Bacon and Chicken Ham
This Fall Pasta Salad combines pasta with butternut squash, cranberries, and nuts for a delicious twist that incorporates seasonal flavors.
Equipment
- Oven
- large bowl
- small bowl
Ingredients
Pasta and Vegetables
- 1 pound pasta (penne, rotini, or gluten-free pasta)
- 1 small butternut squash, peeled, seeded, and cubed
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
- ¼ cup chopped fresh parsley
- ¼ cup crumbled goat cheese or feta cheese (optional)
Maple Vinaigrette
- ¼ cup olive oil
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Preparation Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta cooks, toss cubed butternut squash with a tablespoon of olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, or until tender. Let cool.
- In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper for the vinaigrette.
- In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, chopped nuts, and fresh parsley.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients.
- If using, stir in the crumbled cheese.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, use gluten-free pasta if needed. This salad can be made up to a day in advance. Add cheese just before serving to prevent it from becoming too soft.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 10mgSodium: 400mgFiber: 5gSugar: 15g
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