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Fall Harvest Pasta Salad

Fall harvest pasta salad with rotini, roasted butternut squash, apples, and ruby-red cranberries in a tangy maple-Dijon dressing. Roasted squash and cool-rinsed pasta keep the texture sturdy while the greens stay crisp when added last.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

12 ounces rotini
  • 12 oz rotini
2 cups cubed roasted butternut squash
  • 2 cup butternut squash
1 apple, diced
  • 1 apple
½ cup dried cranberries
  • 0.5 cup dried cranberries
½ cup chopped pecans
  • 0.5 cup pecans
2 cups arugula
  • 2 cup arugula
¼ cup olive oil
  • 0.25 cup olive oil
3 tablespoons apple cider vinegar
  • 3 tbsp apple cider vinegar
2 tablespoons maple syrup
  • 2 tbsp maple syrup
1 tablespoon Dijon mustard
  • 1 tbsp Dijon mustard
Salt and pepper, to taste
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil, add the rotini, and cook until tender, 8-10 minutes. Drain, then rinse with cold water until cool and stop the cooking.
Make the maple-Dijon dressing
  1. In a bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth and slightly thickened. Taste and adjust with more salt and black pepper if needed.
Toss the salad base
  1. In a large serving bowl, toss the cooled rotini with butternut squash, apple, dried cranberries, and pecans until evenly distributed. Keep tossing until every piece looks coated.
  2. Pour the dressing over the pasta mixture and toss again until glossy and well combined. Let it sit 5 minutes so the flavors cling to the pasta.
Finish with arugula
  1. Fold in the arugula just before serving so it stays crisp. Toss lightly and serve immediately.

Notes

Pro tip: add the arugula at the very end so it stays crisp and not wilted. Store covered in the refrigerator up to 4 days; keep arugula separate if you want maximum crunch. Freezing isn’t recommended because the greens and apples lose texture. For a dairy-free option, this recipe already is dairy-free; for lower-sugar, reduce maple syrup to 1 tablespoon and add a pinch more salt to balance.