Harvest Penne Pesto Salad with Butternut Squash, Arugula & Cranberries

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

  • Prep
  • Cook
  • Skill


Ingredients for 8 people

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


  1. 1
    Bring a large pot of water to a boil and cook pasta according to package directions.
  2. 2
    Meanwhile, in a large skillet sauté squash in olive oil for 3-4 minutes or until slightly browned.
  3. 3
    Add broth and cook the squash until soft.
  4. 4
    In a large bowl, add pesto and ½ cup of the pasta cooking water then stir to combine.
  5. 5
    Drain pasta and combine with the sauce then fold in the arugula, squash and garnish with cranberries and cheese.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies