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Autumn Butternut Squash Tortellini Salad | Well and Full | #recipe #fall #pasta
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Butternut Squash Tortellini Salad

Celebrate the best of autumn produce with this Butternut Squash Tortellini Salad! Made with savory feta and a spiced vinaigrette.
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6
Calories 673kcal

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

Calories: 673kcal | Carbohydrates: 67g | Protein: 28g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 1548mg | Potassium: 567mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12459IU | Vitamin C: 25mg | Calcium: 330mg | Iron: 5mg
https://wellandfull.com/2024/11/autumn-butternut-squash-tortellini-salad/
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