Harvest Penne Pesto Salad with Butternut Squash, Arugula & Cranberries

Celebrate fall with a seasonal pasta salad made with perfectly al dente penne, rustic basil pesto, fresh arugula, butternut squash and dried cranberries.

Blue Box Penne

Made with

Barilla Penne

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Prep
Cook
Skill
Casual
Diet
Vegetarian

Ingredients 8 Servings

Ingredients for 8 people

  • 1 box Barilla® Penne
  • 1 jar Barilla® Rustic Basil Pesto
  • 2 tablespoons extra virgin olive oil
  • 3 cups butternut squash, small diced
  • 1 cup vegetable broth
  • 4 cups baby arugula
  • 1/3 cup dried cranberries 
  • ½ cup Asiago cheese, shaved
  • Salt and black pepper to taste
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Instructions

  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • Meanwhile, in a large skillet sauté squash in olive oil for 3-4 minutes or until slightly browned.
  • Add broth and cook the squash until soft.
  • In a large bowl, add pesto and ½ cup of the pasta cooking water then stir to combine.
  • Drain pasta and combine with the sauce then fold in the arugula, squash and garnish with cranberries and cheese.
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