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This colorful and satisfying butternut squash and broccoli pasta salad is a nourishing, flavor-packed dish that works as a main or side. Roasted squash, crisp broccoli, juicy tomatoes and spinach come together with pasta and crunchy walnuts, all tossed in a zesty lemon-Dijon dressing. It’s easy to make ahead and equally tasty warm or chilled. Whether you’re prepping lunch or bringing something to a picnic, this vibrant pasta salad delivers freshness, texture and flavor in every bite.
Butternut squash and broccoli pasta salad is hearty, colorful and tossed in a tangy lemon dressing. A satisfying lunch or side, served warm or chilled.
Italian tuna potato salad is also tasty, as is roasted butternut salad. You might also enjoy the flavors in paccheri pasta or roasted acorn squash.
Why You’ll Love It
Vibrant and fresh: Every bite has color, texture and bold flavor.
Great for meal prep: Tastes just as good the next day.
Easily adaptable: Swap veggies or pasta types to suit your needs.
Nutritious and hearty: Packed with vegetables, healthy fats and fiber.
Simple but impressive: Looks beautiful on any table and is easy to make.
Butternut Squash Broccoli Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pasta: A gluten-free base that holds up well to the dressing and vegetables.
Broccoli florets: Add crunch, color and nutrition.
Cherry tomatoes: Juicy and sweet, they balance the earthy flavors.
Butternut squash: Roasted until tender and naturally sweet.
Spinach: Wilts slightly when tossed with hot ingredients for a nice texture.
Walnuts: Toasted for richness and crunch.
Parmesan or vegan alternative: Adds a savory touch, optional for dairy-free diets.
Lemon juice: Brings brightness and acidity to the dressing.
Honey: Balances the tart lemon and mustard.
Olive oil: Smooth and rich, it helps bind the dressing.
Dijon mustard: Adds sharpness and depth.
Garlic and basil: Flavorful finishing touches that tie the dressing together.
How to Make Broccoli Butternut Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roast the squash: Cube and roast until tender and golden.
Blanch the broccoli: Boil briefly, then drain to keep it crisp-tender.
Toast the walnuts: Heat in a dry skillet until fragrant and golden.
Cook the pasta: Boil until al dente, then drain.
Make the dressing: Whisk lemon juice, honey, Dijon, olive oil, garlic, and basil.
Assemble the salad: Combine pasta, squash, broccoli, spinach, tomatoes, and walnuts. Toss with dressing and top with vegan parmesan if liked.
Substitutions and Variations
Use a different pasta: Penne, fusilli or orzo all work well.
Make it gluten-free: Use gluten-free pasta.
Make it nut-free: Swap walnuts for pumpkin seeds or omit.
Try other greens: Kale or arugula can replace spinach.
Add protein: Throw in some grilled tofu or chickpeas for a full meal.
Serving Suggestions
As a main dish: This squash salad is filling enough to be a main dish. You might like to enjoy some soda bread, rosemary crackers or even focaccia on the side.
As a side dish: Pair it with your preferred protein, such as roasted chicken, Italian steak or Thai tofu wraps.
How to Store Butternut Broccoli Salad with Pasta
Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 or 3 days.
Freeze: Freezing this salad would make the veggies soggy and mute the fresh flavors, so I don’t recommend it.
Top Tips
Roast squash evenly: Cut the cubes uniformly to cook them consistently.
Dress while warm: Tossing with dressing while the pasta is warm helps absorb flavor.
Cool before storing: Let the salad cool fully if making ahead to avoid sogginess.
Butternut Squash and Broccoli Pasta Salad FAQs
This broccoli pasta salad with roasted squash and walnuts is a great example of American-Italian fusion. Italians usually serve pasta hot and as its own course, but cold pasta salads became popular in the US during the 1960s, with the first printed pasta salad appearing in a cookbook in 1962. The idea was to mix pasta with whatever vegetables, protein and dressing were on hand. That simplicity is still what makes pasta salad so appealing, and this version is especially flavorful and satisfying.
Yes, just roast it straight from frozen. It may take slightly longer to cook.
Up to you. Either way is delicious!
Broccoli Pasta Salad with Roasted Squash & Walnuts Recipe
Butternut Squash and Broccoli Pasta Salad
Equipment
Ingredients
- 1 Cup pasta, regular or gluten free
- 1 Cup broccoli, cut into florets
- 1 Cup cherry tomatoes
- 1 Cup butternut squash, or more if liked
- 1 Bag spinach
- ¾ Cup walnuts, toasted
- ½ Cup parmesan , regular or vegan alternative
For the Dressing
- 2 Cloves garlic
- ½ Cup lemon juice
- 1 Tablespoon honey
- ½ Cup olive oil
- 2 Teaspoons Dijon mustard
- 2 Pinches basil, dried
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil, coated with olive oil.
- Cut the butternut squash into cubes about ½ inch wide. Put them in a bowl and add a pinch of salt, 2 tablespoons of olive oil, ground black pepper and dried basil. Toss to coat.
- Roast the squash for about 15 to 20 minutes until tender.
- Cut the broccoli into florets. Put them into a pan of lightly salted, boiling water. Set the timer for 4 to 5 minutes depending on the size of the florets. Drain.
- Use a dry skillet to toast walnuts. Don’t add any oil. Toast them until they become slightly darker in color and more fragrant, constantly stirring with a spatula. Don’t leave them on the stove too long as they can easily burn
- By now the squash is nearly done, so you can cook the pasta to al dente, following the directions on the package, then drain.
- Whisk lemon juice, honey, Dijon mustard, olive oil, garlic and spices in a bowl to make the dressing.
- In a larger bowl, put the hot pasta. Add the butternut squash, roasted walnuts, cherry tomatoes, broccoli and spinach. Mix well. Top with the dressing and some parmesan or vegan cheese, and serve.
Notes
Dress while warm: Tossing with dressing while the pasta is warm helps absorb flavor.
Cool before storing: Let the salad cool fully if making ahead to avoid sogginess.
Nutrition
Butternut squash and broccoli pasta salad is the kind of dish that makes healthy eating taste amazing. From the tender squash and crisp broccoli to the creamy lemon dressing and toasty walnuts, this pasta salad is packed with contrast and character. Whether you’re serving it as a main course or a side, this gluten free vegan pasta dish fits any occasion and can easily be prepped ahead. It’s light, satisfying and full of texture and flavor, making it a recipe you’ll turn to again and again.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This dish turned out amazing! My family couldn’t get enough of it and have already asked me to make it again.
Sounds like a lovely and healthy salad. Good idea adding the broccoli.
This recipe sounds amazing!! I absolutely love squash added to dishes but I can’t remember the last time I’ve added it to a pasta like this. Can’t wait to try it.
This is the perfect summer lunch idea, I can totally take it to work too
This pasta salad looks so delicious! I’ll have to make it this week!
I LOVE pasta salad but have been trying to go gluten free as much as possible, so this recipe couldn’t have come at a better time! Can’t wait to try this out. It sounds delicious!
I love squash in salads! Yum!