This autumn pasta salad brings together roasted delicata squash, creamy white beans, and peppery arugula—all tossed with a cozy sage–walnut pesto that captures the essence of fall. The flavors are mildly sweet, herbaceous, and grounding. Serve it slightly warm or at room temperature for an easy seasonal meal or a beautiful addition to a holiday table. It keeps well for a few days, making it perfect for meal prep or next-day lunches.
Ingredients
Pasta Salad
12 ounces
gluten-free pasta
cooked al dente
1 medium
delicata squash
seeded and cut into half rounds
2 tablespoons
extra virgin olive oil
¼ teaspoons
sea salt
1½ cups
cooked
cannellini beans
drained and rinsed
½ small
red onions
thinly sliced
3 cups
baby arugula
Sage-Walnut Pesto
¾ cups
raw walnuts
2 cloves
garlic
peeled
¾ teaspoons
sea salt
2 tablespoons
fresh sage
(packed)
2 cups
parsley
(packed)
2 tablespoons
lemon juice
⅓ cups
extra virgin olive oil
