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Fall Inspired Pasta Salad

  • Author: B. Britnell
  • Total Time: 25 minutes


  • 1 pound of pasta (I used Farfalle)
  • 2 tablespoons f olive oil
  • 2 cups of brussels sprouts, quartered or halved
  • 2 cups of cubed butternut squash
  • 1/2 cup of water (plus more as needed)
  • 1 teaspoon of garlic salt
  • 1/2 cup of walnuts/ pecans

For the dressing:

  • 2 tablespoons of apple cider vinegar
  • 6 tablespoons of olive oil
  • 2 tablespoons of maple syrup
  • 2 tablespoons of dijon mustard
  • 1/4 teaspoon of cinnamon


  1. Put your pasta on to cook in a large pot and cook according to instructions and desired done-ness. Once done, drain and set aside.
  2. Make the dressing by whisking together all of the dressing ingredients. Set aside.
  3. In a large skillet heat the olive oil over medium heat and then add in the brussles sprouts and butternut squash chunks. Saute for 5 minutes.
  4. Add in the water, cover the pot, and let steam for about 8-10 minutes, stirring frequently, until the veggies are tender and the squash can be easily pierced with a fork. Take off of heat.
  5. In a large bowl, combine the pasta, veggies, nuts, and dressing. Toss to coat.
  6. ENJOY! I prefer this pasta salad warm but it also tastes pretty good cold!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes