This fall-inspired Warm Orzo Pasta Salad is the perfect side dish for the cold winter months! Sweet caramelized butternut squash tossed with chewy orzo pasta, peppery arugula and a tangy maple dijon vinaigrette. Cozy, nourishing and easy to make!

In my home, pasta salad is a year-round affair. This one sticks to simple hearty ingredients, highlighting fall flavors and produce. It’s super versatile so you can serve it alongside your favorite protein or even make it a part of your holiday menu!

I’m so excited to have partnered with DeLallo Foods to bring you another recipe! DeLallo has been my go-to brand for pasta and extra-virgin olive oil for years. When it comes to the classics, high-quality, ingredients are a must. DeLallo has consistently offered me the freshest and most flavorful-packed products to use in my recipes.

Ingredients in Warm Orzo Pasta Salad

Full ingredient list with amounts and instructions at the bottom of the page

Butternut Squash: I like to buy my butternut squash pre-cut to avoid the hassle of peeling and cubing a whole squash.

DeLallo Extra Virgin Olive Oil: A high-quality, fruity olive oil is important here! It adds so much flavor and richness to the orzo pasta salad.

DeLallo Orzo Pasta: Orzo is one of my favorite pasta shapes for pasta salads because it’s quick-cooking, chewy and the perfect base for building flavor. If you can’t get your hands on orzo, DeLallo has a whole bunch of other short-cut pasta shapes to choose from!

Dijon Mustard: Adds some tang and creaminess to the dressing.

Maple Syrup: Helps the squash turn golden and caramelized in the oven, while adding a subtle sweetness to the salad.

Apple Cider Vinegar: For the vinaigrette. The acidity brings out the sweetness of the squash and enhances the other flavors in the salad.

Fresh Thyme: Fresh herbs are always more flavorful, but feel free to use dried thyme instead.

Arugula: Arugula is a light and peppery green that goes so well with the seasonal flavors of this orzo pasta salad. It tastes even better a little wilted and tossed with olive oil. A good alternative for arugula, would be chopped Lacinto kale.

Optional add-ins: Crumbled goat cheese or feta, dried cranberries, cubed apple and/or toasted nuts (almonds, walnuts, pecans, etc.)

How to Make Warm Orzo Pasta Salad with Butternut Squash

You’ll want to start by roasting the butternut squash. Preheat the oven and line. baking dish with parchment paper for easy cleanup. In a bowl, toss the cubed butternut squash with olive oil and season with salt and pepper. Add the thyme and disperse the squash evenly onto the sheet pan. Bake the butternut squash for about 20 minutes or until it’s soft and golden brown.

I love this recipe because you can make the pasta and dressing in the time it takes for the squash to roast. For the orzo, simply bring a large pot of generously salted water to a boil and a your pasta. DeLallo orzo takes 8-10 minutes to cook al dente, so give it a taste around the 8 minute mark to ensure it’s cooked to your liking.

For the maple dijon vinaigrette, I like to combine the olive oil, apple cider vinegar, mustard and maple syrup in a jar. Shake it up until everything is homogeneous, then add in a chopped shallot. The dressing can be made up to one day in advance.

Now it’s time to put everything together! Toss the orzo and roasted butternut squash with the vinaigrette in a large serving bowl. I’ve made this salad so many times and I somehow always manage to choose a bowl that’s to small and have to transfer everything so it doesn’t overflow haha! Stir in any additional add-ins and season with more salt if needed.

Add the arugula while the salad is still warm if you want it to wilt slightly. Personally, I like my arugula on the crisper side so I wait to add it until just before serving.

This Orzo Pasta Salad tastes delicious warm, but it’s just as good the next day after chilling in the fridge. Just drizzle on a little extra-virgin olive oil and add a pinch of flaky sea salt and you’re good to go.

Serving Ideas + Storage

Serve this Warm Orzo Pasta Salad alongside roast chicken, turkey or sausage. Any meat dish, really! For a vegan option, I would recommend roasting up some chickpeas for a crunchy, protein-packed topping.

For any leftovers, keep the salad in an air-tight container for up to 4 days in the fridge. Do not freeze.

More Winter Salad Recipes to Try:

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This post is sponsored by DeLallo Foods. Thank you for supporting brands I love!

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