Fall Pasta Salad Recipe
Fall Pasta Salad Recipe is a cozy seasonal dish made with roasted butternut squash, tender pasta, chickpeas, dried cherries, and toasted pecans. Tossed in a creamy maple tahini dressing, this hearty salad is perfect for autumn gatherings, meal prep, or a festive holiday side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish / Main Dish
- Method: Roasting & Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Roasted Vegetables
4 cups butternut squash, peeled and cubed
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
For the Salad
1 pound short pasta (penne, fusilli, or farfalle)
1 red onion, diced
1 (15 oz) can chickpeas, drained and rinsed
½ cup dried cherries
½ cup toasted pecans
3 ounces baby arugula (or spinach)
Optional: feta cheese (omit for dairy-free)
For the Tahini Dressing
⅓ cup tahini, stirred
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 tablespoons olive oil
3–4 tablespoons water (to thin as needed)
Instructions
1. Roast the Vegetables
Preheat oven to 375°F (190°C).
On a sheet pan, toss cubed butternut squash with olive oil, salt, and pepper.
Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and rinse briefly under cold water to cool slightly. Set aside.
3. Make the Dressing
In a bowl, whisk together tahini, lemon juice, garlic, salt, pepper, maple syrup, Dijon mustard, and olive oil.
Add 1–2 tablespoons (or more) water as needed until dressing reaches a smooth, pourable consistency.
4. Assemble the Salad
In a large bowl, combine pasta, roasted squash, diced red onion, chickpeas, dried cherries, toasted pecans, and greens.
Add feta cheese if using.
Pour dressing over the salad and toss until evenly coated.
5. Serve
Garnish with extra pecans or fresh herbs like parsley if desired.
Serve warm, at room temperature, or chilled.
Notes
For extra protein, add grilled chicken or roasted tofu.
Substitute sweet potatoes for butternut squash if desired.
Toast pecans in a dry skillet for 3–5 minutes for deeper flavor.
Salad stores well in the refrigerator for up to 4 days.
Find it online: https://elladishes.com/fall-pasta-salad-recipe/
