Harvest Pasta Salad

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Savor the flavors of autumn with this vibrant pasta salad. Made with butternut squash, cranberries, feta cheese and drizzled with the most amazing maple-balsamic dressing. It is a welcomed addition to your weekly meal rotation.

This Harvest Pasta Salad with roasted butternut squash is nutritious, colorful, and packed with cozy fall flavors!  Toss it all together with the perfect dressing and you have a simple dish everyone will love.

Whether you are looking for a trustworthy meal-prep option or a simple weeknight dinner that the whole family will enjoy, this recipe hits the mark! 

WHAT INGREDIENTS DO I NEED?

• 10 oz pasta, dry (I use protein rotini pasta)
• 2 cups butternut squash, diced
• 1 shallot, chopped
• 1 teaspoon dried thyme
• 2 tablespoon olive oil
• dash of salt & pepper
• ¼ cup dried cranberries
• desired amount crumbled feta cheese
• Maple Balsamic dressing 

HOW DO I MAKE HARVEST PASTA SALAD?

Start by cooking pasta according to package instructions. I liked to use protein rotini pasta to add a little extra nutritional value to the recipe.

While the noodles are boiling, place the chopped butternut squash and shallot on a large baking sheet. Toss with olive oil, then top with dried thyme, salt & pepper. Bake at 400 degrees F. for approximately 25-30 minutes, or until the squash cubes are tender.

In a large bowl, combine the cooked pasta with the roasted vegetables. Top with dried cranberries, feta cheese, and desired amount of Maple Balsamic dressing.

I say measure the crumbled feta and salad dressing with your heart. Add your desired amount.

Toss everything together, add additional salt & pepper if desired.

You can serve this salad warm, or place in the refrigerator for a cold pasta salad later. I have enjoyed it both ways!

This Harvest Pasta Salad is the perfect fall meal! Tastes like an autumnal dream.

In the mood for more pasta salad recipes? Check out some favorites below:

• Artichoke Pasta Salad
• Grilled Chicken Caesar Pasta Salad
• BBQ Chicken Pasta Salad
• Tuna Pasta Salad
• Hawaiian Pasta Salad
• Southwest Tortellini Salad

Harvest Pasta Salad

Savor the flavors of autumn with this vibrant pasta salad. It is a welcome addition to your weekly meal rotation.

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Ingredients

• 10 oz pasta, dry
• 2 cups butternut squash, diced
• 1 shallot, chopped
• 1 teaspoon dried thyme
• 2 tablespoon olive oil
• dash of salt & pepper
• ¼ cup dried cranberries
• desired amount crumbled feta cheese
• Maple Balsamic dressing

Instructions

1. Start by cooking pasta according to package instructions.
2. While the noodles are boiling, place the chopped butternut squash and shallot on a large baking sheet. Toss with olive oil, then top with dried thyme, salt & pepper. Bake at 400 degrees F. for approximately 25-30 minutes, or until the squash cubes are tender.
3. In a large bowl, combine the cooked pasta with the roasted vegetables. Top with dried cranberries, feta cheese, and desired amount of Maple Balsamic dressing.
   I say measure the crumbled feta and salad dressing with your heart. Add your desired amount.
4. Toss everything together, add additional salt & pepper if desired.
5. Serve immediately warm, or place in refrigerater if you would like a cold pasta salad.