Autumn Pasta Salad


  • 3 1/2 c. peeled, cubed butternut squash
  • 6 c. cooked cavatappi pasta, cooked
  • salt to taste
  • 1/2 c. chopped walnuts
  • 1/2 c. chopped fresh sage leaves
  • 1/2 c. chopped fresh parsley
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1/2 c. water
  • 2 tsp. McKay’s chicken style seasoning
  • 4 c. shredded fresh spinach
  • 1 c. shredded fresh arugula


  1. Place squash cubes on a baking sheet and spray with oil. Sprinkle with a little salt. Bake at 400 degrees, stirring occasionally for 30 – 40 minutes. Set aside.
  2. Place water, olive oil, walnuts, lemon juice, sage, parsley and chicken style in food processer and process until smooth.
  3. In a large bowl, toss cavatappi pasta, squash, spinach, arugula and dressing together. Serve.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.