Winter Pasta Salad with Roasted Butternut and Kale

Winter Pasta Salad with Roasted Butternut and Kale is an unexpected and comforting salad recipe, perfect for mixing things up during the colder months!
While pasta salad is often associated with warm weather and summer barbecues, let me suggest you put that notion aside and give my Winter Pasta Salad with Roasted Butternut and Kale a try.
This dish brings together traditional winter ingredients like roasted butternut squash and hearty baby kale, with orecchiette, parmesan and a tangy vinaigrette. Topped with a crunchy garlic and herb Pangrattato, it’s an unexpected yet comforting option that’s perfect for the season.
What I love most about this winter pasta salad recipe is its versatility. Whether served as a cold pasta salad, at room temperature, or even warm, it’s a unique and delicious meal that can be a hearty main course or side dish.
Not only is it super easy to prep ahead, but it also makes for a wonderful dish at potlucks or parties. It’s the kind of pasta salad that’ll surprise you and your guests. I hope you’ll give it a try!

Winter Pasta Salad Ingredients
- Orecchiette: Orecchiette is a small pasta that is round in shape and has a gentle indentation, resembling tiny ears. I think its the perfect pasta for pasta salads, as it’s not only bite-sized but also catches the dressing beautifully, ensuring each bite is perfectly coated.
- Butternut Squash: A quintessential winter vegetable, butternut squash is both sweet and creamy with a subtle nutty flavor. Roasting brings out its natural caramelization, adding depth and a lovely contrast to the salty Parmesan and tangy vinaigrette in this pasta salad.
- Baby Kale: Tender and mild, baby kale is a more delicate version of its mature counterpart. It has a slightly peppery, earthy flavor that helps balance the richness of the squash and cheese.
- Parmesan Cheese: Aged and sharp, Parmesan has a nutty, savory flavor with a touch of saltiness. I prefer to serve it in shards, allowing you to savor more of the cheese in each bite. For tips on how to prep Parmesan this way, check out my Kale Caesar Salad recipe.
- Pangrattato: Pangrattato – or Italian breadcrumbs toasted with garlic and herbs – adds a satisfying crunch and an irresistible savory note to the salad. Honestly, it might be the secret ingredient that elevates this winter pasta salad. I’ve got a whole recipe dedicated to making it because it’s that good.
- Vinaigrette: The salad is finished with a simple but tangy dressing made from extra virgin olive oil, red wine vinegar, honey, salt, and black pepper, which ties all the ingredients together.





How To Make Winter Pasta Salad
Winter Pasta Salad is super easy to make especially because you can prepare the individual ingredients ahead of time. At a high level, here is how I make it:
- PREP PANGRATTATO
While it’s listed as an ingredient in this recipe, you’ll want to prep the Pangrattato ahead of the time that you want to make your Winter Pasta Salad. Don’t worry, it only takes about 15-20 minutes to prepare and can even be done the day before.
- PREPARE DRESSING
In a small bowl combine the dressing ingredients – olive oil, apple cider vinegar, honey, salt and pepper – and whisk until well combined.
- COOK ORECCHIETTE
Cook the orecchiette in a large pot of salted water according to package directions, then drain in a colander and rinse the orecchiette with cold water to prevent sticking.
- ROAST SQUASH
Place cubed butternut squash on a large baking sheet covered with parchment paper and drizzle with olive oil, salt and ground black pepper. Roast squash until tender and allow it to cool before assembling the salad.
- ASSEMBLE SALAD AND SERVE
In a large mixing bowl, combine the cooked pasta, butternut squash, and prepared dressing. Toss until well coated. Then add the Parmesan shards and baby kale, toss again and sprinkle the Pangrattato over top. Serve immediately and enjoy!

Recipe FAQs
You can definitely prep the ingredients (cook the pasta, roast the squash, and make the vinaigrette) ahead of time, but for best results I recommend assembling the salad just before serving. If you put it together too far in advance, the kale can wilt, which affects its texture. While the flavor will still be great, I personally prefer the kale to retain a bit of bite.
If you’ve kept the ingredients separate, it’s best to store them that way as well. If the salad is already assembled in one large bowl, you can store it in an airtight container for 1-2 days. However, keep in mind that the kale will start to wilt over time. For a twist, you can turn any leftovers into a warm dish by reheating it before serving.
Absolutely! While this recipe as written is served at room temperature, you can skip rinsing the pasta and letting the squash cool, and instead toss everything together while it’s still warm. Just note that the kale will wilt more, and the cheese will melt into the dish – so it will become more like a warm pasta dish rather than a salad.
Yes, some other great options instead of the Parmesan shards would be a crumbled feta cheese or crumbled goat cheese.
Yes, you can substitute baby spinach (though keep in mind it is more delicate and will wilt faster than the baby kale), peppery arugula, or even mature kale that has been cut into smaller pieces. Alternatively, you could swap the leafy greens all together for some roasted or shredded brussels sprouts.
Yes, any short pasta shape will work such as macaroni, shells or even rotini.
Yes, another great option would be to use some roasted cubed sweet potatoes.

Winter Pasta Salad with Roasted Butternut and Kale
Winter Pasta Salad with Roasted Butternut and Kale is an unexpected and comforting salad recipe perfect for mixing things up during the colder months.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
For the dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
For the salad
- 2 cups dried orecchiette
- 2 cups cubed butternut squash (1 inch cubes)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup Parmesan shards, roughly crumbled
- 3 cups baby kale
- ½ cup Pangrattato, plus more for serving
Instructions
- PREPARE DRESSING: In a small bowl combine olive oil, apple cider vinegar, honey, salt and pepper and whisk until well combined. Set aside until it’s time to assemble the salad.
- COOK ORECCHIETTE: Cook the orecchiette according to the package directions. While the orecchiette is cooking, continue with the next step to cooking the squash. After the orecchiette is done cooking, drain in a colander and rinse the orecchiette with water (this will help them to not stick together while you wait for the squash to finish cooking). Set pasta aside until ready to assemble and serve the salad.
- ROAST SQUASH: Preheat the oven to 425 degrees. Prepare a large baking sheet with parchment paper. Place the cubed butternut squash on the baking sheet and drizzle with 1 tablespoon of olive oil, ¼ teaspoon of salt and ⅛ teaspoon of ground black pepper. Use your hands to coat the squash with oil and seasonings and then arrange the squash evenly on the baking sheet. Roast squash for 20 minutes until tender. Allow squash to cool for at least 5 minutes before assembling the salad.
- ASSEMBLE SALAD: You have two options for assembling and serving the salad: 1) In one large bowl: In a large salad bowl, combine the cooked orecchiette, butternut squash, and prepared dressing. Toss until well coated. Then add the parmesan shards and baby kale and toss the ingredients together until well combined. Sprinkle the Pangrattato over top and serve immediately. 2) Individual servings: To prepare individual servings, you will combine the cooked orecchiette, butternut squash and dressing together in a medium bowl and toss until well coated. Then to individual salad plates or bowls, add 1 ⅓ cup of the pasta and squash mixture, 1-2 tablespoons of the parmesan shards, ½ cup of baby kale and 1 tablespoon of the Pangrattato. Serve immediately.
Diners can add extra Pangrattato to their portions of salad to their taste.
Notes
Cook time does not include the time to prepare the Pangrattato, which would add another 15-20 minutes to the total cook time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Stovetop and By Hand
- Cuisine: American
Nutrition
- Serving Size: 1.5 cup serving
- Calories: 413
- Sugar: 4.3 g
- Sodium: 849.8 mg
- Fat: 21.6 g
- Carbohydrates: 44.1 g
- Protein: 12.4 g
- Cholesterol: 9.6 mg