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Cozy Fall Pasta Salad with Easy Apple Cider Vinaigrette

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A quick and easy fall pasta salad with roasted butternut squash, crispy bacon, sweet apples, and a tangy apple cider vinaigrette. Perfect for potlucks, Friendsgiving, or a cozy weeknight dinner.

Ingredients

Scale
  • 12 ounces short pasta (rotini or farfalle)
  • 4 cups butternut squash, peeled and cut into ½-inch cubes
  • 6 slices thick-cut bacon
  • 1 large Honeycrisp apple, cored and diced
  • ½ cup dried cranberries
  • ⅓ cup crumbled feta cheese
  • ¼ cup chopped pecans, toasted
  • 2 green onions, thinly sliced
  • ⅓ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a dash of cinnamon. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown. Let cool slightly.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water. Drizzle with a tiny bit of olive oil to prevent sticking.
  4. Place the bacon strips in a cold skillet. Turn heat to medium and cook, flipping occasionally, until crispy (6-8 minutes). Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  5. In a small, dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, shaking frequently, until fragrant. Watch closely to avoid burning.
  6. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, pepper, and a pinch of cinnamon. Whisk vigorously or shake until well emulsified. Adjust seasoning to taste.
  7. In a large mixing bowl, combine the cooled pasta, roasted squash, crumbled bacon, diced apple, dried cranberries, crumbled feta, toasted pecans, and sliced green onions. Pour the vinaigrette over the top and toss gently until evenly coated.
  8. Let the salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld.
  9. Give it one final toss, taste for seasoning, and add extra salt or pepper if needed. Garnish with a few extra cranberries and a sprinkle of green onions.

Notes

For a vegetarian version, omit bacon and add an extra cup of roasted chickpeas. For a dairy-free version, omit feta or use a plant-based alternative. To make gluten-free, use gluten-free pasta. The vinaigrette can be made up to 3 days in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days. Let refrigerated salad sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: fall pasta salad, apple cider vinaigrette, butternut squash, bacon, potluck, easy, quick, autumn

Find it online: https://dinadishes.com/cozy-fall-pasta-salad-with-easy-apple-cider-vinaigrette/