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Close-up of a wooden bowl filled with Pasta Salad with Butternut, red onions, and herbs.

Pasta Salad with Butternut Squash

A hearty and flavorful pasta salad featuring roasted butternut squash, tossed with your favorite pasta and a light vinaigrette.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Butternut Squash
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Salad
  • 8 oz pasta cooked and cooled (e.g., rotini, penne)
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
For the Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Baking sheet
  • Large pot
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 25-30 minutes, or until tender and lightly caramelized. Let it cool slightly.
  3. In a large bowl, combine the cooked and cooled pasta, roasted butternut squash, chopped red onion, and chopped parsley.
  4. In a small bowl or jar, whisk together the vinaigrette ingredients: 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
  5. Pour the vinaigrette over the pasta salad and toss gently to combine. Serve immediately or chill for later.

Notes

You can add other vegetables like spinach or bell peppers. Toasted pumpkin seeds or walnuts make a great crunchy topping.

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