Tuscan Harvest Pasta Salad

Bright, hearty, and bursting with seasonal flavor. This Pasta Salad with Roasted Butternut Squash is anything but ordinary. Tender pasta meets sweet roasted squash, peppery arugula, tart cranberries, creamy feta, and crunchy walnuts, all brought together with a luscious Orange–Pomegranate Balsamic Vinaigrette. It’s a colorful dish that’s as elegant for entertaining as it is satisfying for a simple weeknight meal.

For the Pasta Salad

Ingredients

• 2 cups cooked Redstone Pasta (shapes like Bow Tie or Penne recommended )
• 1 cup roasted butternut squash, cubed
• 1/2 cup Arugula 
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts

Orange–Pomegranate Balsamic Vinaigrette

Ingredients

• ¼ cup Redstone Orange Fused Olive Oil
• 3 tablespoons Redstone Pomegranate Balsamic Vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup, for a vegan option)
• 1 small clove of garlic, finely grated or minced
• Pinch of kosher salt
• Freshly ground black pepper, to taste

Instructions 

1. In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, and garlic until well combined.
2. Slowly drizzle in the Redstone Orange Olive Oil while whisking continuously to emulsify the dressing.
3. Season with salt and pepper to taste.
4. Serve over mixed greens, roasted vegetables, or grain bowls.

Tip: Store leftovers in a sealed jar in the fridge for up to 1 week. Shake well before serving.

Instructions 

1. Combine Salad Ingredients: In a large bowl, add the cooked pasta, roasted butternut squash, Arugula, dried cranberries, feta cheese, and walnuts.
2. Dress and Toss: Drizzle with the Orange–Pomegranate Balsamic Vinaigrette and toss everything together until evenly coated.
3. Serve: Enjoy immediately or chill for later. This salad is delicious both warm and cold!