Bringing this beautiful salad back this year because it's the meal I'll be bringing to my Thanksgiving dinner this year! I didn't grow up having the traditional Thanksgiving dinner with mashed potatoes, cranberry sauce, turkey and gravy, so when I would be included in my friends' Thanksgivings, I would try to come up with something fitting of the theme while keeping it unique to my culture. This is my Fall-Inspired Pasta Salad with Butternut Squash and I know my family is going to love it. It's the perfect mix of delicious and nutritious. My mother in law's friend told me to bring something that would ensure the guests would get at least some nutrients in since the dinner table is going to be packed full of goodies.
Pasta salads are one of our favorite things to eat in the summertime, but guess what? It doesn't have to be JUST a summer meal. Unlike normal pasta salads that are served cold, this is going to be served warm. Whether you’re planning a cozy fall dinner with friends or need a satisfying meal prep lunch, this hearty pasta salad is a perfect choice. The ingredients hold up well, making it ideal for a week of delicious, no-wilt leftovers.
The flavors in this pasta salad are truly unlike no other - you have fresh flavors from the red onion and parmigiano reggiano, seasonal ingredients like kale and butternut squash, and earthy flavors from the oregano, zaatar, and beans. Every bite is going to be better than the next and each ingredient truly compliments one another. The dressing is what really ties everything together, it's a oregano & za'atar dressing that adds a small Middle Eastern twist to this pasta salad - obviously my speciality. It is going to look like a lot of work, but each ingredient just needs a bit of time to be prepped. Nothing to be overwhelmed about! Let's get to it.
Why You'll Love This Warm Fall Pasta Salad:
Hearty and Filling: Butternut squash and white beans provide the perfect balance of sweetness, protein, and fiber. If you're making this for others, your guests are going to leave full and happy.
Perfect for Fall: Seasonal ingredients like kale, squash, onion, and za'atar bring fall flavors to life.
Great for Meal Prep: If you're choosing to make this pasta salad for yourself, it keeps well in the fridge for up to a week, making it ideal for lunch prep. Instead of pouring the dressing on beforehand, make a large batch so you can pour it on everyday to keep the salad from wilting.
Customizable: You can easily make this recipe vegan by omitting the Parmesan. You can also add other flavors like heart of palm, raisins, dried cranberries.
Gluten-Free: Opt for a gluten free pasta option if you're gluten free or have guests that are following a GF diet.
Yields: 6
Portion: 1 cup (bowl)
Prep time: 20 minutes
Total time: 40 minutes
This recipe is gluten free and vegetarian. This recipe can be easily made vegan without the Parmesan.
Ingredients:
1 box tri-colored pasta
¼ butternut squash, cubed
1 can canellini beans, drained & rinsed
1/4 cup thinly sliced red onion
2 cups shredded and finely chopped kale
1/4 cup shredded parmigiano reggiano
1/4 cup extra virgin olive oil
Salt
2 tsps zaatar
1 tsp dried oregano
Instructions
1.Cook the pasta: boil a pot of water on the stovetop on high heat. Salt the water. Once the water starts to boil, add in the pasta. Cook al dente and strain.
2. Prep the squash: Preheat the oven to 400. Peel the squash and cube. Add butternut squash to a baking sheet with parchment paper. Drizzle on olive oil and salt to taste. Mix well with your hands. Bake for 15 minutes, flip them, and then allow them to bake for another 5 minutes. They should be toasty and soft.
3. Prep the rest: Ensure the kale is finely chopped. Massage kale in a bowl with less than ½ tsp olive oil and a pinch of salt. Massage until crunch is gone. Set aside. Prep the onion and set aside. Have the parmigiano shredded and beans rinsed. Set aside.
4. Prep the dressing: in a small bowl, mix in olive oil, salt, zaatar, and oregano. Mix well until you achieve an even consistency.
5. Put it all together: add the pasta, kale, beans, red onion, parmigiano, and butternut squash into one large mixing bowl. Pour in the dressing. Mix well and add to a serving dish. Enjoy!
Recipe Notes:
Want it to be vegan?: Just omit the Parmigiano Reggiano or use a plant-based cheese alternative for a fully vegan fall pasta salad.
Don't have cannellini beans?: use chickpeas instead. For an extra crunch you can roast them into the oven.
Want to add extra flavors?: I was going to add heart of palm to this recipe because I think it would pair so well with the other flavors, so if you do have some, I recommend slicing 2 stems into small rounds.
Frequently Asked Questions:
Can I prep this early?: Yes! The only ingredients I wouldn't prep early and have them be fresh on the day of is squash, red onion, and kale only because they will wilt/lose their flavor. You also want the squash to be fresh and warm out of the oven.
Can I make a bigger batch of this recipe?: Absolutely! If you need to feed more than 6 people, it’s quite easy to double up all of the ingredients.
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