Warm Autumn Pasta Salad - Yaletown Nutrition
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Warm Autumn Pasta Salad

November 20, 2021
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Mostly considered to be a cold, portable side dish that’s served at potlucks, pasta salad also has a warmer side to it that makes it perfect for heating up weeknight dinners.

I talian dressing and chilled ingredients are replaced with delicious roasted vegetables, spices, and warm pasta to create hot salads that will warm you from the inside out.


Warm Autumn Pasta Salad

Course: Appetizer, Main Course, Snack
Servings: 4 servings


For the chicken

  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 1/4 cup olive oil
  • 2 boneless skinless chicken breasts

For the dressing

  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • pinch of salt

For the salad

  • 2 cups cavatappi pasta (or any short pasta)
  • 2 cups acorn squash seeded and cut (1/2-inch cubes)
  • 1 cup carrots peeled and cut (1/2-inch cubes)
  • 1/2 large red onion diced
  • 3 cloves garlic crushed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 2 cups kale stemmed and chopped
  • feta, for garnish
  • roasted pumpkin seeds, for garnish


  • Combine the balsamic vinegar, maple syrup, garlic, soy sauce and olive oil in a medium container.
  • Butterfly each chicken breast and place in the container with the marinade. Cover and refrigerate for at least two hours or overnight.
  • Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside.
  • In a large bowl combine the acorn squash, carrots, red onion, garlic, olive oil, garlic powder, rosemary, thyme, and salt. Toss until all the vegetables are coated in oil and seasoning.
  • Spread the vegetables evenly on the prepared baking sheet. Roast the vegetables for 15-20 minutes or until they are tender.
  • In a small bowl, combine all the ingredients for the dressing. Mix well and set aside.
  • Cook the pasta according to the package instructions. Reserve 1⁄4 cup pasta water. Set the cooked pasta aside.
  • Heat a large skillet on medium-high heat. Add in the chicken. Cook on one side for 3-4 minutes. Flip and continue to cook until the chicken is firm and the juices run clear, about another 3-4 minutes. Place the fully cooked chicken onto a cutting board and allow it the rest for a few minutes before slicing.
  • Heat a large pan over medium heat. Add in all the roasted vegetables, the cooked pasta, the chopped kale, the 1⁄4 cup reserved pasta water and the dressing. Toss to combine. Cooked until the kale is wilted, season with salt and pepper.
  • Divide the pasta salad among four bowls, top with the sliced chicken breast. Garnish with pumpkin seeds and crumbled feta. Enjoy!

Recipe by Kristen Chan.

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