This make-ahead and crowd-pleasing Butternut Squash Pasta Salad Recipe side dish is another gem in a Thanksgiving spread. Or any gathering, really. Organic pasta tossed with fresh broccoli, cauliflower, roasted butternut squash, and dressed with homemade ranch makes this salad taste absolutely incredible!
There is so much variety when it comes to pasta salads. You can never go wrong with a hearty pasta salad because it is loved by almost everyone. And the variations are endless. Add any other ingredients you love to a bowl of pasta and it will surely taste great.
I usually enjoy salads with homemade oven-toasted bread, but not with this salad. The pasta in this salad covers the carbs, that would be a double duty on your tummy. This carby pasta salad substitutes the bread and is very filling on its own. Give it a try!
📋 Recipe Ingredients
- Organic Fusilli pasta
- Any Organic cauliflower
- Organic broccoli
- Organic butternut squash (baked)
- Homemade ranch dressing
- Poppy seeds
- Sea salt
- Ground black pepper
I used Homemade Ranch Dressing. Also, you may add cranberries and any toasted nuts of your choice to make it extra festive (my kids don't like these additions, so I did not include them in the recipe).
🔪 Recipe Instructions
How to Make Butternut Squash Pasta Salad
First thing first, wash, cut, and roast Butternut Squash. Cool completely before adding to the salad. See how to roast butternut squash.
Next, while the butternut squash is cooling cook pasta according to package instructions. Allow the pasta to cool.
In the meantime, rinse and cut broccoli and cauliflower into small pieces. Place all the ingredients into a large glass bowl. Add mayonnaise, sea salt, and ground pepper.
Finally, add poppy seeds and mix everything well. Be very careful not to mash the roasted butternut squash (add more salt and pepper if necessary to your taste).
Serve and enjoy! The salad tastes great for a couple of days if kept refrigerated, and everyone loves it. Win, win!
If you make this Butternut Squash Pasta Salad Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
📖 Recipe Card
Butternut Squash Pasta Salad Recipe
Ingredients
Butternut Squash Pasta Salad Ingredients
- 1 lb. (454 g) - organic Fusilli pasta
- 2 cups - organic cauliflower florets
- 2 cups - organic broccoli florets
- 2 cups - organic butternut squash (cubed and baked, see THIS recipe )
- ½ cup (118 ml) - ranch dressing (I used Homemade Ranch Dressing recipe)
- 1 tsp. - poppy seeds
- Sea salt and freshly ground black pepper to taste
Instructions
How to Make Butternut Squash Pasta Salad
- First thing first, roast Butternut Squash and cool completely before adding to the salad. See how to roast butternut squash .
- Next, while the butternut squash is cooling cook pasta according to instructions on the package. Let the pasta cool.
- In the meanwhile, rinse and cut broccoli and cauliflower into small pieces. Place all the ingredients into a large glass bowl. Add mayonnaise, sea salt, and ground pepper.
- Finally, add poppy seeds and mix everything well very carefully not to mash roasted butternut squash (add more salt and pepper if necessary to your taste).
- Serve and enjoy! The salad tastes great for a couple of days if kept refrigerated. Win, win!
Notes
- I used Homemade Ranch Dressing. Also, you can add cranberries and any toasted nuts of your choice (my kids don't like any of it, so I did not include them in the recipe).
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Also, check out the SALAD category for many more delicious salad recipes.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
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