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Lettuce

Acorn Squash Pasta Salad

Acorn squash adds a healthy hint of sweetness to this tangy pasta salad. Recipe source: Greater Chicago Food Depository

Prep Time: 10 minutes Total Time: 1 hour Cook Time: 50 minutes Servings: 8
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/4 cup Vinegar
  • 1 tablespoon Yellow Mustard
  • Salt and Pepper, to taste
  • 1/2 cup Oil
  • 2 cups short Pasta (like Orzo, Rotini or Macaroni)
  • 1 (15 ounce) can Black Beans, drained and rinsed
  • 1 tablespoon Italian Seasoning
  • 1 Acorn Squash, diced
  • 1/2 Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
Preparation
  1. In a mixing bowl, whisk together the vinegar, mustard, black pepper and salt. Add oil in a thin stream while whisking constantly, until all of the oil has been added.
  2. Fill a large pot ¾ full of water. Bring the to a boil and cook pasta following the package instructions. Strain the pasta and rinse with cold water.
  3. Heat  2 tablespoons of oil in a large sauté pan over medium heat. Add squash, stir, and cook for 2 minutes. Then add the onions, stir,  and cook for 2 more minutes. Add bell peppers, stir,  and cook for 2 more minutes. Add Italian seasoning, stir and remove from heat.
  4. Combine the vinaigrette and cooked vegetables. Add the pasta and ½ teaspoon of salt, mix well. Allow to sit for 30 minutes and strain the excess vinaigrette.
Nutrition Facts
Serving Size 1/2 cup with olive oil % Daily Value
Calories 420
Fat 21 g 26%
Saturated Fat 3 g 14%
Cholesterol 0 mg 0%
Sodium 322 mg 14%
Total Carbohydrates 50 g 18%
Fiber 7 g 26%
Sugars 5 g
Protein 10 g 22%
Ingredient Nutrition Info

Acorn squash is a good source of fiber and potassium.

Onions are a good source of vitamin C and vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

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