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Fall Harvest Pasta Salad

A hearty autumn-inspired pasta salad with roasted squash, apples, cranberries, pecans, and a maple Dijon dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz rotini pasta
  • 2 cups butternut squash cubed
  • 1 cup apples thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted
  • 0.5 cup feta cheese crumbled
Dressing
  • 0.25 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Roast butternut squash at 400°F (200°C) for 20–25 minutes until tender.
  3. Whisk together dressing ingredients until smooth.
  4. Combine pasta, squash, apples, cranberries, pecans, and feta in a large bowl.
  5. Pour dressing over salad and toss gently to coat.

Notes

Best served slightly chilled or at room temperature.