Go Back

Fall Pasta Salad

serves 4
Print Me Pin Me

Ingredients

For the salad:

  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and sliced into 1/2-inch cubes (or 1½ pounds pre-cut squash)
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1 teaspoon kosher salt, plus more as needed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • Freshly ground black pepper
  • 8 ounces short protein pasta, such as rotini, cavatappi, or shells
  • 1/4 cup raw pepitas
  • 1/4 cup dried sweetened tart cherries
  • 1 medium sweet-tart apple, such as honeycrisp, cut into 1/2-inch dice
  • 3 cups baby arugula
  • 3 ounces goat cheese, crumbled

For the vinaigrette:

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon teaspoon kosher salt
  • Freshly ground black pepper

Instructions

Make the pasta salad:

  • Heat the oven to 425°F.
  • Add the squash, oil, salt, cumin, ginger, and several grinds pepper to a large bowl and toss to coat. Spread into a single layer on a large baking sheet. Roast until just tender, about 20 minutes. (Reserve the bowl).
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain, then spread out onto a sheet pan and drizzle with a little oil to prevent sticking. Let cool.
  • Add the pepitas to the now-empty bowl and toss to coat in any residual oil/spices. Season with salt and pepper.
  • Remove the squash from the oven, flip, and push to one side of the baking sheet. Add the pepitas and return the baking sheet to the oven. Bake until the squash is tender and browned in spots and the seeds are lightly toasted, 3 to 5 minutes more. Let cool completely.

Make the vinaigrette:

  • Add the oil, vinegar, mustard, maple syrup, salt, and several grinds pepper to a small jar. Shake to combine, then evenly distribute between four tall deli containers or mason jars.

How to assemble:

  • If meal prepping: Once everything has cooled, layer in this order, dividing the ingredients between the four containers: cherries, apple, squash, pasta, dressing, arugula, goat cheese, and pepitas. Season with salt and pepper. Store in the fridge for up to four days. When you’re ready to eat, pour the salad into a bowl and stir to coat everything in the dressing.
  • If serving right away: In the same mixing bowl, add the pasta, squash, pepitas, apple, cherries, goat cheese, arugula, and dressing. Toss gently to combine. Taste and season with salt and pepper.