Butternut Squash Tortelloni Pasta Salad
Use your Thanksgiving leftovers to make this Butternut Squash Tortelloni Pasta Salad. It’s made with roasted squash, Brussels sprouts, onion, dried cranberries, and a maple balsamic vinaigrette.
Servings 6
Ingredients
For the pasta salad:
- 1 tbsp. olive oil
- 16 oz. butternut squash cubes
- 9 oz. cheese tortelloni
- 9 oz. shaved Brussels sprouts
- 1/3 cup red onion chopped
- Generous 1/4 cup dried cranberries
- Salt and pepper to taste
- Optional: pumpkin seeds
For the dressing:
- 1 tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- 1/2 tbsp. Dijon mustard
- 1 tbsp. olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Spread the butternut squash cubes onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the butternut squash with your hands.
- Roast the squash for about 20 minutes, or until fork tender. Remove from oven and set aside.
- Bring pot of salted water to a boil. Add tortelloni. Cook 2-3 minutes. Drain, rinse with cold water and set aside.
- Add shaved Brussels sprouts, red onion, dried cranberries, and butternut squash to pasta. Stir.
- In a small mixing bowl, add the dressing ingredients and stir to combine. Pour over the pasta salad and mix.
- Garnish with pumpkin seeds, if desired, and serve immediately.
Notes
If you're not serving this pasta salad right away, keep the salad dressing separate. Then, add it to the pasta salad before serving.