This flavorful winter pasta salad recipe is loaded with nutrient-dense winter veggies like butternut squash and Brussels sprouts and tossed in a tangy balsamic dressing. Whether you’re meal prepping or you need a crowd-pleasing side dish in the cooler months, this recipe has you covered.

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Why you’ll love this

Pasta salad recipes can feel like they’re only for the warm weather months, but this winter-themed pasta salad is absolutely perfect for the chilly winter weather.

It’s made with whole wheat pasta, hearty winter veggies like butternut squash, shredded Brussels sprouts, and tossed in a tangy dressing.

It can be tough to eat enough vegetables during the winter time, so this pasta salad is a perfect way to incorporate some fresh ingredients into your day.

Thanks to the whole wheat pasta and veggies, a serving of this pasta salad has 8 grams of fiber! It also packs 9 grams of protein, so it’s going to keep you full and satisfied.

It makes for a great side dish, or you can easily transform it into a complete meal by adding a protein like shredded chicken or even salmon.

If you love hearty pasta salads, you’ll love this dish. Grab a big bowl and let’s get started!

Ingredients

• Whole wheat pasta: This salad is so flavorful that you won’t even notice that it’s whole wheat pasta (here’s one I like, or this one)! You can also use a chickpea pasta too.
• Veggies: This pasta salad packs lots of nutrition from butternut squash, Brussels sprouts, red bell peppers, and red onions. You can throw in any other veggies that you like too. I just love the flavor that roasted vegetables give to a pasta salad and the butternut squash delivers that!
• Feta cheese: Feta cheese adds the perfect amount of salty tang to go with the other flavors.
• Olive oil: Just a little bit of olive oil helps the brussels sprouts and butternut squash brown perfectly. You can also use any other neutral oil like avocado oil.
• Spices: You’ll need garlic powder, paprika, salt and pepper to season the butternut squash and shaved Brussels sprouts.
• Balsamic glaze: Balsamic glaze is one of my favorite ingredients ever because it packs so much flavor in small amounts- this one is my favorite. You’ll use it to quickly coat the Brussels sprouts, but it’s also amazing for drizzling over the finished pasta salad.

Winter salad dressing ingredients

• Balsamic vinegar: This recipe calls for regular balsamic vinegar, but you can also use white balsamic vinegar, red wine vinegar, or even lemon juice instead.
• Olive oil: You’ll need extra virgin olive oil or avocado oil for the dressing.
• Honey: You need just a little bit of honey to cut the tanginess of the dressing. You can also use maple syrup.
• Dijon mustard: Dijon mustard adds flavor and helps the dressing emulsify.
• Fresh garlic: Fresh garlic cloves are essential in any dressing if you ask me! A finely minced or micro-planed garlic clove adds a big punch of flavor. Do yourself a favor and grab a garlic microplane, it will change your life!
• Salt + black pepper

This pasta salad would also be great with my Balsamic Date Vinaigrette or my Citrus Balsamic Vinaigrette.

How to make winter pasta salad

1. Preheat to 425 degrees.
2. Boil pasta according to package directions. Drain and set aside to cool.
3. While pasta is boiling, line a large baking sheet with parchment paper and add butternut squash. Drizzle with ½ tbsp olive oil, garlic powder, paprika, and a pinch of salt and pepper. Roast in the oven for about 25 minutes until easily pierced with a fork and slightly browned, mixing halfway. When finished, set aside and cool or transfer to a bowl in the fridge to cool down quickly to at least room temperature (you can also rinse with cold water).

3. Next, prepare the brussels sprouts. In a medium sized sauté pan, heat ½ tbsp of olive oil on medium heat and add shaved brussels with a pinch of salt and pepper. Sauté until slightly softened with browned edges, about 5-6 minutes. Finish by drizzling with about a teaspoon of balsamic glaze and stirring to coat.
4. Prepare the dressing by whisking together all dressing ingredients: balsamic vinegar, olive oil, honey, dijon mustard, garlic, salt, pepper. Whisk until fully emulsified.

5. In a large bowl add cooked pasta, butternut squash, brussels sprouts, red onion, bell pepper, and feta cheese. Add dressing and toss pasta salad gently until completely combined.

6. Serve with additional feta or parmesan cheese and balsamic glaze if desired.

How to store

Store in an airtight container in the fridge for up to 4 days. To freshen up, drizzle with balsamic glaze before serving.

Variations

• Make it a complete balanced meal quickly by adding some shredded chicken (rotisserie chicken works great here). You could also add white beans or lentils.
• Add fresh leafy greens like tender baby kale, peppery arugula, or baby spinach. You could even mix in some fresh herbs, like parsley. Or add broccoli, sweet potatoes, cucumbers, shredded cabbage, cherry tomatoes, or any other veggies.
• Sprinkle with slivered almonds, walnuts or sunflower seeds for a nutty crunch.
• Instead of whole wheat pasta, use chickpea pasta for a bigger protein and fiber boost!
• Use shredded parmesan cheese, sharp cheddar cheese, or even goat cheese instead of feta.
• No time for homemade dressing? Use your favorite store-bought dressing instead.
• Add a little kick of heat with a sprinkle of red pepper flakes.

More pasta salad recipes

• Brussel Sprout Pasta Salad Bowl
• High Protein Pasta Salad
• 4 Ingredient Pasta Salad
• Angel Hair Pasta Salad