This Fall Pasta Salad is packed with roasted butternut squash, crunchy broccoli, chickpeas, dried cranberries and chunks of feta cheese. It’s perfect for an easy make ahead lunch or a fun fall potluck dish!
This recipe came about after my husband asked if I could make something for him to bring to his end of season work potluck. My mind went completely blank for a second. I needed to make something that could be served cold but was hearty enough for the vegetarians to eat, in case there wasn’t many other veggie options. Somehow I managed to come up with this Fall Pasta Salad, and it was a big hit!
I basically just went through the kitchen and found all the fall-like ingredients that we had and added them to a pasta salad with an apple cider vinegar dressing. I was nervous that he might think it was crazy, but he ended up loving it, as did all of his coworkers 🙂
What You’ll Need For This Fall Pasta Salad Recipe
- Pasta – You can use any shape of pasta you like for this pasta salad. I used rigatoni because it’s fun and easy to eat.
- Butternut squash – I roasted my butternut squash with some olive oil, salt and pepper until it was nice and browned. It adds such a nice flavor and heartiness to this fall pasta salad.
- Broccoli – I chose to keep the broccoli raw because it has such a nice crunch and it gives the pasta salad a fresh bite.
- Feta cheese – The feta is optional and can be left out if you’re making this recipe vegan. I got a big block of feta and cut it into chunks and it was so good!
- Chickpeas – I love adding chickpeas to pasta salad for a some extra protein.
- Dried cranberries – Dried cranberries add a nice sweetness and chewy texture. I love adding them to fall and winter salads.
- Onion and parsley – These both add some freshness and flavor.
Apple Cider Vinaigrette
You could really add any dressing to this fall pasta salad but I think the apple cider vinaigrette goes so well with all the other fall inspired ingredients. I also add some maple syrup, garlic and dijon mustard. It’s tart, sweet, a little creamy and adds so much great flavor!
As I said before, this is such a great recipe to bring to all your fall potlucks or parties. This fall pasta salad is served cold, travels easily and makes enough to feed a crowd. It’s vegetarian and can easily be made vegan by leaving out the feta cheese or making your own Vegan Feta Cheese. You can also make it gluten free by using gluten free pasta.
This Fall Pasta Salad is loaded with tons of fall inspired produce and perfect for potlucks and parties!
- 1 medium butternut squash, peeled and cut into bite size pieces
- 2 teaspoons olive oil
- Salt and pepper
- 16 ounces dry pasta, your favorite kind
- 2 cups chopped raw broccoli
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (8 oz) block feta cheese, diced
- 1/2 cup dried cranberries
- 1/3 cup diced red onion
- 1/4 cup chopped fresh parsley
Apple Cider Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- 1 clove garlic, grated
- Salt and pepper, to taste
- Pre-heat oven to 400 degrees F. On a large baking sheet, toss together the cubed butternut squash, olive oil and salt and pepper. Bake until butternut squash is fork tender, 35-40 minutes.
- Cook pasta according to package directions. Drain and rinse with cold water. Let cool for a few minutes. Add pasta, butternut squash and all remaining ingredients to a large bowl. Whisk all salad dressing ingredients together and pour desired amount of pasta salad. Mix until everything is combined.
Pasta salad is meant to be served cold. Can be refrigerated up to 4 days.