Celebrate the best of autumn produce with this Butternut Squash Tortellini Salad! Made with savory feta and a spiced vinaigrette.
Pasta salads are the ideal, no-fuss meal for any season – just add pasta, in-season vegetables, sometimes cheese and/or meat, and combine them with a mouthwatering vinaigrette. Voilà, you have a delicious, hearty dish! I have several pasta salad recipes on my site, most recently this Heirloom Tomato Pasta Salad from the summer. But I don’t think I’ve ever posted a tortellini salad before, and it’s long overdue!
The star of this recipe is butternut squash – a versatile fall/winter squash that adds a touch of sweetness to any dish. Its vibrant orange flesh and slightly nutty flavor make it a popular choice for both savory and sweet recipes. It’s also packed with essential vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. Sign me up for anything that’s delicious AND nutritious! I hope you love this recipe as much as I do! :)
If you love butternut squash, be sure to also try my Butternut Squash Cashew Korma, Butternut Squash Ginger Soup, or my Vegetarian Butternut Squash Carbonara!
Butternut Squash Tortellini Salad
Ingredients
Roasted Butternut Squash
- 1 1/2 Lbs Butternut Squash cubed
- 1/2 Tbsp Olive Oil
- 1/2 Tbsp Maple Syrup
- Pinch Salt
- Pinch Black Pepper
- 1 Tsp Dried Rosemary
Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 1/2 Tbsp Maple Syrup
- 1/2 Tsp Salt or more to taste
- Black Pepper to taste
- 1 Clove Fresh Garlic grated
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Garlic Powder
- 1 Tsp Paprika
The Rest of the Salad
- 1 1/2 Lbs Tortellini
- 6 oz Salumi or Pepperoni cut into strips
- 3/4 Cup Feta
- 2 Cups Arugula
Instructions
- To start, preheat your oven to 425 degrees F. Prep your butternut squash by cutting in half and scooping out the seeds and gooey stuff. Peel off the skin, then cut the squash into 1/2" – 3/4" cubes.
- On a baking sheet lined with parchment paper, spread out butternut squash and drizzle with olive oil, salt, and spices.
- Roast in the oven for 25-30 minutes, or until squash is fork-tender but not mushy.
- While the squash is roasting, prep the rest of the ingredients. If desired, toss the cut salumi in a pan with a little oil, then sauté on medium heat until fried and crispy.
- Also, cook your tortellini according to package directions. When done, rinse, drain, and set aside.
- Prep the dressing by adding the ingredients to a bowl and whisking together until fully mixed. Taste, and adjust seasonings to your preference.
- In a large bowl, add in all of the ingredients and toss with the dressing.
- Let salad rest for at least 20 minutes before serving! Enjoy!
Notes
- If prepping ahead of time, leave arugula separate. Toss the pasta salad with HALF of the dressing, reserving the remaining dressing. Then, before serving, add in the rest of the dressing and the arugula and toss well.
Nutrition
Autumn Butternut Squash Tortellini Salad FAQs
How do you roast butternut squash cubes?
Roasting vegetables always depends on how large you cut them. For this recipe, I have you cut your butternut squash into 1/2″ – 3/4″ pieces (it doesn’t have to be exact), toss with olive oil, salt, and spices, then roast at 425 degrees F for 25-30 minutes. At the end of roasting, the butternut squash should be fork-tender but not mushy.
Can I make this Autumn Butternut Squash Tortellini salad ahead of time?
Absolutely! But you’ll need to change the preparation a little bit. If making ahead of time, leave arugula separate. Toss the pasta salad with HALF of the dressing, reserving the remaining dressing. Then, before serving, add in the rest of the dressing and the arugula and toss well.
What does butternut squash pair well with?
Because butternut squash has an earthy, slightly sweet flavor, it pairs well with both sweet and savory spices! Traditional autumn spices are in this recipe, such as thyme and rosemary. I also add in a pinch of pumpkin spice blend (usually cinnamon, nutmeg, cloves, ginger, and allspice) to amp up the flavor!
What is tortellini traditionally filled with?
Most tortellini are traditionally filled with a combination of ricotta and parmesan cheese, meat, egg, and nutmeg. However, for this recipe, I used vegetarian Trader Joe’s tortellini filled with spinach and ricotta.
Is butternut squash the same as buttercup squash?
Butternut squash looks much different than buttercup squash, and they have different textures as well. The butternut variety has orange skin and a slightly sweet, nutty flesh that’s fairly soft. Buttercup squash, on the other hand, is rotund and green, with a flesh that’s denser and firmer. However, both butternut squash and buttercup squash have a slightly sweet, nutty taste.
What are some other butternut squash dinner recipes?
Try my Vegan Butternut Squash Cashew Korma, Butternut Squash Ginger Soup, or my Vegetarian Butternut Squash Carbonara!
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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