Winter Pasta Salad with Maple-Dijon Vinaigrette

Name: Winter Pasta Salad with Maple-Dijon Vinaigrette
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6

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Pasta salad is so much more than a summer picnic staple; it’s an amazing format for easy, satisfying meal prep. This winter pasta salad is full of seasonal flavors and textures that add interest and satiety to every bite, so it keeps you full for hours without the crash.

Roasted butternut squash brings natural sweetness, baby kale adds a hearty green backbone, and pomegranate seeds give little pops of brightness throughout. Toasted walnuts add crunch and omega-rich fats, while nutty Parmigiano Reggiano contributes signature nutty flavor and a surprising protein boost. Everything gets tossed in a zippy maple-Dijon vinaigrette that ties it all together. This is the proof that pasta salad deserves a spot in your winter rotation!

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

40 minutes

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Ingredients

For the pasta salad:

1 pound Giadzy Nodi Marini pasta

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3 heaping cups butternut squash (from one small squash), cut into ½-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed

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3/4 teaspoon Giadzy Spicy Oregano Salt (or kosher salt)

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3 packed cups baby kale (or finely chopped Tuscan kale)
3/4 cup toasted walnuts, rough-chopped
½ cup pomegranate seeds
1 cup Parmigiano Reggiano, cut into ½-inch cubes (or shaved)

For the maple-Dijon vinaigrette:

1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
3 tablespoons Dijon mustard
2 tablespoons maple syrup (or more to taste)
1 teaspoon Giadzy Spicy Oregano Salt

Instructions

Preheat the oven to 425°F. Spread the diced squash on a large baking sheet and drizzle with 2 tablespoons of olive oil and 3/4 teaspoon of Spicy Oregano Salt. Toss well to coat, then roast for 22 to 28 minutes, stirring once halfway through, until the squash is caramelized and tender.
Meanwhile, bring a large pot of salted water to a boil. Add the nodi marini and cook just until al dente, about 10 to 11 minutes. Reserve ½ cup of pasta water and set the pasta aside in a large serving bowl.
In a medium bowl, whisk together the vinegar, Dijon, maple syrup and Spicy Oregano Salt until combined. Slowly drizzle in the ½ cup extra virgin olive oil while whisking, until creamy and emulsified. To the large bowl with the pasta, add the roasted squash, baby kale, walnuts, Parmigiano cubes, pomegranate seeds and vinaigrette. Toss gently until everything is coated; the warmth of the pasta will soften the kale slightly. Drizzle with extra olive oil if desired.
Serve immediately or cover and refrigerate for up to 5 days.