Name: Winter Pasta Salad With Roasted Butternut Squash
Prep time: 35 min
Total time: 35 min
Ingredients: 3 cups butternut squash (peeled and cubed); 2 Tbsp. olive oil; salt and pepper (to taste); 8 oz. rigatoni or penne pasta; 2 cups arugula; 1 pear (diced); 1/2 small red onion (thinly sliced); 1/4 cup pumpkin seeds (toasted); 2 Tbsp. chopped parsley; 3 Tbsp. olive oil; 1-1/2 Tbsp. apple cider vinegar; 1 Tbsp. maple syrup; 1 tsp. Dijon mustard; 1/2 tsp. salt; pepper (to taste)

This winter pasta salad brings together all the comforting flavors of the season in one colorful, nourishing dish. Sweet roasted butternut squash, peppery arugula, juicy pear and crunchy pumpkin seeds come together with a tangy maple-Dijon dressing that ties it all together beautifully. It’s hearty enough to serve as a light meal yet fresh enough to brighten any winter spread.

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Winter Pasta Salad With Roasted Butternut Squash

Prep Time 35 minutes

Total Time 35 minutes

Servings 6

Calories 327 kcal

Ingredients

Salad

3 cups butternut squash peeled and cubed
2 Tbsp. olive oil
salt and pepper to taste
8 oz. rigatoni or penne pasta
2 cups arugula
1 pear diced
1/2 small red onion thinly sliced
1/4 cup pumpkin seeds toasted
2 Tbsp. chopped parsley

Dressing

3 Tbsp. olive oil
1-1/2 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1 tsp. Dijon mustard
1/2 tsp. salt
pepper to taste

Instructions

Preheat oven to 425 degrees F. Toss 3 cups cubed butternut squash with 2 tbsp olive oil, salt and pepper. Spread on baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and crisp on edges.
Boil 8 oz. rigatoni in salted water until al dente. Drain and rinse under cool water to stop cooking. Drizzle with olive oil to prevent sticking.
In small bowl or jar, whisk together dressing ingredients until smooth.
In large bowl, combine pasta, roasted squash, 2 cups arugula, diced pear, sliced red onion, pumpkin seeds and parsley. Toss gently.
Pour dressing and toss until evenly coated. Serve slightly warm or at room temperature.