Winter Pasta Salad With Roasted Vegetables
This Winter Pasta Salad is made with oven-roasted butternut squash, broccoli, and mushrooms, as well as arugula, shrimp, and a thyme-mustard vinaigrette. This recipe is easy, healthy, and can be made dairy-free, gluten-free, and/or vegan/vegetarian if needed.
One of the most popular recipes on my blog is this Roasted Vegetable Pasta Salad, my love of which has inspired me to create a winter version of that recipe! And that’s just what I’m sharing with you today :).
This Winter Pasta Salad is packed with tons of seasonal veggies, including roasted butternut squash, broccoli, and cremini mushrooms. It’s then paired with handfuls of arugula for all. the. greens., as well as some sautéed shrimp for added protein.
Pasta salads are one of my favourite make-ahead meals (i.e. awesome for meal prep) because they can be eaten both hot or cold. I don’t know about you, but I almost like cold roasted veggies just as much as hot!!
Pasta salads are also super portable and great to pack for a healthy lunch if you’re in need of some inspiration.
How To Make Winter Pasta Salad
Like other pasta salads, this winter version is pretty easy to make! Ingredients are prepared separately, and then thrown together in a big bowl and tossed to combine.
Start by chopping up the vegetables – butternut squash, cremini mushrooms, and broccoli – into small pieces. Toss them in olive oil, salt, pepper, and garlic and place them in the oven.
While the veggies roast, you can start to prepare the other ingredients. Thaw and remove shells/tails from shrimp (if using) and bring pasta water to a boil.
TIP: It’s best to choose a smaller shaped pasta for pasta salads, so that everything is a similar bite-sized piece! Examples include bowtie, penne, cavatappi, macaroni, or fusilli.
Cook pasta according to package directions, and fry the shrimp over high heat for 1-2 minutes on each side. Drain the pasta, remove the shrimp from heat, and set aside.
Pasta Salad Dressing
Next, you can prepare the salad dressing. Simply mix extra virgin olive oil, white wine vinegar, lemon juice, dijon mustard, honey, garlic powder, dried thyme, salt, and pepper together in a small jar with a lid (shake vigorously).
Once the veggies are roasted (tender and slightly browned), remove them from the oven. In a large mixing bowl, combine a few handfuls of baby arugula, cooked pasta, roasted veggies, shrimp, and chopped parsley.
Shake the dressing again and pour over the salad ingredients. Mix everything together until the ingredients are evenly coated. If you’d like, you can add some freshly grated parmesan or any other seasonings as desired.
How To Store Pasta Salad
This winter pasta salad will keep for 3 days in an airtight container in the fridge.
Leftovers can be enjoyed cold – there’s no need to re-heat!
Recipe Modifications & Variations
For a dairy-free version, simply omit the grated parmesan (and perhaps try a sprinkle of nutritional yeast instead?)
For a gluten-free version, simply choose a gluten-free pasta in a small shape (like penne, fusilli, or farfalle).
For a vegan version, omit the cheese and swap the shrimp for a vegan protein like canned chickpeas!
Recipe Nutrition Notes
Butternut Squash Nutrition:
- one of the best sources of beta-carotene, which converts to vitamin A in the body and which has antioxidant properties
- a great source of vitamin C, E, magnesium, potassium, manganese, and multiple B vitamins
- excellent source of dietary fibre, with one cup of cooked squash providing 7 grams (28% of your daily needs)!
- rich in micronutrients like vitamin C, K, A, folate, potassium, calcium, iron, phosphorus, and magnesium
- high in fibre, with one cup providing 2.3 grams (9% of your daily needs)
- a great source of multiple B-vitamins which play an important role in energy production
- rich in minerals, like selenium, copper, and potassium
- one of the few non-fortified food sources of vitamin D!
- a great source of micronutrients like calcium, potassium, folate, vitamin C, K, and A
- dietary fibre
- excellent source of complete protein (a standard 3-ounce or 85-gram serving provides 18 grams of protein)
- micronutrients, including selenium, B12, iron, phosphorus, niacin, zinc, magnesium, and iodine
Salad Dressing Nutrition:
- a great source of heart-healthy fats!
- these fats play a role in many important processes in your body, but they also help to keep you full
- plus, they help your body better absorb the many micronutrients found in the other ingredients of this winter pasta salad!
More Healthy Pasta Recipes
- Roasted Vegetable Pasta Salad With Shrimp (Summer Version)
- Pan Seared Scallops & Zucchini Noodle Pasta
- Mediterranean Canned Mackerel Pasta
- Roasted Red Pepper Cashew Cream Pasta
- 20-Minute Healthy Tuna Pasta Salad
- Pasta With Veggies, Zoodles, Spinach & Garlic Prawns
- Simple Caprese Pasta Salad
Did you give this Winter Pasta Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Winter Pasta Salad With Roasted Vegetables
- 1 small butternut squash
- 1 crown broccoli
- 10 cremini mushrooms
- 2-3 cloves garlic
- Extra virgin olive oil (to toss veggies)
- Salt + pepper, to taste
- 2 cups bowtie pasta, dry (or other small pasta of choice)
- Approx. 24 med-large shrimp (frozen or fresh)
- 1 Tbsp avocado oil (to cook shrimp)
- 1 cup parsley
- 3-4 large handfuls baby arugula
- Optional: 1/2 cup freshly grated parmesan
- 1/4 cup extra virgin olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/4 tsp honey
- 1 tsp thyme, dried
- 1/2 tsp garlic powder
- Salt + pepper, to taste
- Preheat oven to 375F.
- Start by preparing all ingredients. Peel and remove seeds from butternut squash, and chop into small 1-inch pieces. Quarter cremini mushrooms and cut broccoli into small florets. Mince garlic cloves and chop parsley.
- Place the chopped butternut squash on one large baking sheet and toss in olive oil, salt, pepper, and 1/2 of the minced garlic. Spread out squash pieces evenly on baking sheet.
- Place the quartered mushrooms on a separate large baking dish and toss in olive oil, salt, pepper. Place both the mushrooms and butternut squash in the oven. After 15 minutes, remove mushrooms and drain off any liquid (if necessary). Add broccoli florets to the baking dish (toss in a little more oil and add other 1/2 of minced garlic). Return to the oven for 30 minutes.
- While the veggies roast, bring pasta water to a boil. Cook according to package directions. Drain the pasta and set aside.
- While pasta cooks, thaw (if frozen) and remove shells/tails from shrimp. Pat dry. Heat a large pan over high heat with avocado oil. Cook shrimp 1-2 minutes each side until pink. Remove from heat and set aside.
- Next, prepare the salad dressing. Mix all dressing ingredients together in a small jar with a lid and shake vigorously to combine.
- Once the veggies are roasted (tender and slightly browned), remove them from the oven. In a large mixing bowl, combine baby arugula, cooked pasta, roasted veggies, shrimp, and chopped parsley.
- Shake the dressing again and pour over the salad ingredients. Mix everything together until the ingredients are evenly coated. If you'd like, you can add some freshly grated parmesan or any other seasonings as desired!