Fall Pasta Salad

Fall Pasta Salad with Butternut Squash & Kale

Pasta salads get a lot of love in summer, but who says they’re only for warm weather? I love a good pasta salad any time of year. This fall harvest pasta salad takes the classic you know and gives it an autumnal twist with roasted butternut squash, hearty kale, tart cranberries, feta, and a maple Dijon dressing that ties everything together.

The roasted butternut squash is the part that makes this feel like fall. I like the contrast of its sweetness with the tart cranberries and salty feta, while the kale and pumpkin seeds give the salad some bite. The maple Dijon dressing brings those flavors together without making the salad sweet. I use chickpea or lentil pasta to keep this salad gluten-free and grain-free, but regular short pasta works just as well.

Why You'll Love This Fall Pasta Salad

• It isn't limited to one occasion. Serve it for lunch, alongside dinner, or as part of a holiday spread.
• The flavors are distinctly fall. Roasted butternut squash, cranberries, kale, pumpkin seeds and maple bring an autumn feel without making the salad overly sweet.
• It keeps its texture. Kale and short pasta hold up well after dressing, making this a good option when you don't want a salad that wilts quickly.
• It's easy to adapt. Use sweet potato instead of squash, dried cherries instead of cranberries, or pecans instead of pumpkin seeds.

Ingredients

For the Maple Dijon Dressing

• Apple cider vinegar – Works well with the flavor flavors.
• Extra-virgin olive oil – The base of the dressing.
• Dijon mustard – Adds sharpness and helps emulsify the dressing.
• Maple syrup – Adds a touch of sweetness to balance the vinegar and mustard.
• Shallot – For a mild onion flavor.
• Salt and black pepper – To season.

For the Fall Pasta Salad

• Butternut squash – Roasting brings out its natural sweetness and gives the edges some caramelization.
• Pasta – I use chickpea or lentil shell pasta, but any short pasta will work.
• Lacinato kale – Also called Tuscan kale. Thinly sliced kale holds up well once dressed.
• Dried cranberries – Add a tart-sweet contrast to the squash. Dried cherries are a good alternative.
• Feta – Adds a salty, creamy element. Vegan feta can be used for a dairy-free salad.
• Pumpkin seeds – Add crunch and another fall ingredient to the mix.
• Olive oil, salt and fresh thyme – For roasting the squash.

How to Make Fall Pasta Salad

Roast the squash. Toss the cubed butternut squash with olive oil, salt and fresh thyme and roast at 400°F for 25–30 minutes, until tender and browned around the edges. Let cool.

Cook the pasta. Cook according to the package directions. Drain, rinse under cold water and drain well.

Make the dressing. Whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, shallot, salt and pepper.

Prepare the kale. Add the sliced kale to a large bowl with a spoonful of the dressing. Massage gently with your hands until the leaves soften.

Combine. Add the cooled pasta, roasted squash and dried cranberries. Pour over the remaining dressing and toss to coat.

Finish. Add the feta and pumpkin seeds just before serving.

Make-Ahead and Storage

The roasted squash, pasta and dressing can each be prepared a day ahead and refrigerated separately. Toss everything together before serving.

Store leftover pasta salad in an airtight container in the refrigerator for 3–4 days. If it seems a little dry after sitting, add a splash of olive oil or vinegar and toss again.

Variations

• Sweet potato: Replace the butternut squash with an equal amount of cubed sweet potato.
• Dried cherries: Use them in place of the cranberries for a slightly deeper fruit flavor.
• Pecans: Swap the pumpkin seeds for toasted pecans.
• Other greens: Baby spinach can replace the kale.
• Chickpeas: Add a can of rinsed and drained chickpeas if you'd like to make it more filling.
• Vegan: Use vegan feta or leave the feta out.

FAQ

What kind of pasta is best for pasta salad?

Short pasta shapes such as shells, rotini or penne work well because they're easy to eat with the other ingredients and hold onto the dressing. I use chickpea or lentil shell pasta here, but regular pasta works too.

Should you rinse pasta for pasta salad?

Yes. Rinsing the cooked pasta under cold water stops it from cooking further and cools it down quickly. Drain it well before adding it to the salad so you don't water down the dressing.

Serving

This fall pasta salad is best served at room temperature rather than straight from the refrigerator. If you've made it ahead, let it sit out for about 20–30 minutes before serving and give it a good toss. Add the feta and pumpkin seeds just before bringing it to the table.

It’s a simple way to put some of my favorite fall ingredients together in one dish.