I’ve had the idea of this pasta salad in my head for a while – I wanted to put together a pasta salad that had a bunch of fall ingredients in it, like winter squash and pepitas and apples. This is my first try, very vegetarian, but it’s missing something. Paul says bacon or something else that’s salty. Will give it a try next time around, but I’m submitting this vegetarian version to No Croutons Required, which has the theme of vegetarian soups or salads with pasta this month.
Fall Pasta Salad
1 lb. pasta (your choice, I used Trader Joe’s veggie pasta, which had nice fall colors)
2 lb. butternut squash, peeled, seeded, cut into 1/2″ cubes and roasted until tender
1 Honeycrisp apple, peeled, seeded, diced and sprinkled with citric acid
1 handful roasted salted pepitas (I got these at Trader Joe’s)
1/4 c. golden raisins
1 recipe of Sherry Maple Vinaigrette (recipe below)
2-4 oz. Trader Joe’s Goat Cheese with Honey, crumbled
Set aside roasted butternut squash. Prepare pasta according to pasta instructions, rinse in cold water and drain. Mix in apple, pepitas, and raisins. Before serving, mix in dressing and squash and combine, making sure not to mush the squash. Sprinkle with goat cheese and serve.
Sherry Maple Vinaigrette
recipe courtesy Fine Cooking magazine
1/3 cup sherry vinegar
1 tsp. Dijon-style mustard
2 Tbs. maple syrup
1 Tbs. finely chopped shallots
1 cup peanut oil
Kosher salt and freshly ground black pepper
Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.