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Butternut Squash Pasta Salad

Fall is one of my favorite seasons - the leaves changing, crisp weather, apple cider, and squash...lots of squash! I was having a few folks over for an afternoon get together and thought I'd try a pasta salad with butternut squash for a seasonal touch. This was fairly simple to make and made for great leftovers. It can also be served hot as a side dish, or cold as a pasta salad! Enjoy!


1 pound ditalini pasta (orzo or any small pasta would work)

1 pound roasted butternut squash, cut into bite-size chunks

1/2 cup chickpeas, drained and rinsed

1/2 cup walnuts, diced

1/2 cup crumbled feta (or more if you prefer)

2 tb fresh parsley

2 tb balsamic vinegar

1 tsp maple syrup

1 tsp dijon mustard

3 tb olive oil

salt and pepper


Boil the pasta per the instructions. Drain and drizzle with a swirl of olive oil to prevent sticking. While the pasta is boiling, you can roast your squash at 425 degrees for approximately 20 minutes. Mix the balsamic vinegar, maple syrup, dijon, and olive oil to make the dressing. Once cooled, combine the drained pasta, butternut squash, chickpeas, walnuts, parsley, and dressing. Top with the feta and serve.

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