Creamy Winter Pasta Salad

Creamy Winter Pasta Salad (via Is there anything better than pasta salad? And yes, it might normally be thought of as a great side dish option at summer backyard bar-b-cues, but this version keeps all the best things about pasta salad (like the pasta and a creamy dressing) and updates it with some of my favorite winter flavors. Yum!

Creamy Winter Pasta Salad (via pasta salad is excellent as a big side dish option, but if you end up with leftovers, it’s great for lunch the next day too. On the day I photographed this, I ended up eating it for lunch and dinner, and I was not one bit sorry about it. 🙂

Butternut pastaCreamy Winter Pasta Salad, serves 5-6 as a side dish or 3-4 as a meal

14 oz. pasta (butternut squash pasta is preferred!)
8-9 oz. brussels sprouts, about 2 to 2 1/2 cups once shaved
1 granny smith apple
3 oz. dried cranberries
1/2 cup toasted, chopped pecans
1/3 cup mayo
2 tablespoons sour cream or greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard

First cook the pasta to al dente according to the package directions. Drain and allow to cool.

Shaved brussels pasta salad recipeAutumn pasta saladCut the brussels sprouts into very thin pieces, discarding the bottom stems. Core the apple and chop into small cubes.

In a small bowl stir together the mayo, sour cream, vinegar, olive oil, salt, pepper, and dry mustard. In a large bowl combine the pasta, brussels, apple, dried cranberries, and pecans. Drizzle the dressing over everything and toss so it all gets coated in the dressing.

Creamy Winter Pasta Salad (via Serve right away or cover and chill in the refrigerator for a few hours. Man, I love pasta salad! So good and also insanely easy to make. I bought my butternut squash pasta (shaped like pumpkins!) from Trader Joe’s, but it looks like it’s also available on Amazon. You could also use regular (not flavored) pasta instead and this recipe will still be just as good. I’d recommend farfalle or fusilli. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions

  • Yes, not sure what you’re looking to change up (diary? egg issues? calories?) but you could use all sour cream, greek yogurt, or veganaise (vegan mayo) instead. It will change the taste slightly, more sour cream or greek yogurt will be a little more tangy but still really great since the apple in this salad brings the sweet/tart to cut into the creamy/tanginess.

    If anyone else has other suggestions after you try this feel free to chime in as well!


  • Yes ma’ms….this IS my first time appearing on your blog…You girls are just the cutest and smartest…I’m a grandmother and just starting this “ecommerce” world with a small business online…and new to blogging as well…I see you even offer classes. Well I do have coaches and help with taxes..ugh… and creating my business plan and all that…Now I’m looking at my competition and it is incredible. I just LOVE what you girls do! And someone’s hubby is a rockstar in a pic I saw…anyway…I will come back ans swoon over more of your blogs. Just incredible. You are so blessed.

  • This looks SO GOOD, and a perfectly balanced dish. The crunch from the brussel sprouts and apple, the earthiness from the pecans, the bit of sweetness from the cranberries…going to try it!

  • Aside from the dried cranberries as everything else can be refined sugar free this recipe is healthy in my book. AND it looks divine + comforting + easy enough to make. Tick, tick, tick and tick. I am thankful for your recipes each week. Some have become all time favourites and parts of seasonal traditions of mine and this looks like it will be one of those.

  • I love pasta salad and all those ingredients look amazing. I’m always keen for recipes with pecans so this looks delicious.

  • Your recipes are the bomb. I just made the mini-falafels last weekend and will give this delish looking salad a go soon <3

  • I made this recipe the day after you posted it and forgot to come back and comment. I didn’t have brussels sprouts on hand, but I had cabbage and swapped that in. (I shredded it in my food processor). So good! Everyone at the table gobbled it up, and it was really pretty, too. Thanks for the terrific recipe!

  • I wish you were able to print this recipe from here. I can’t write as well as I used to, so it is difficult to copy recipes by hand. It looks and sounds delicious!

    • Debra,
      If you send me your email address I’ll send you the copy I made from the site. It fits on one page when you get rid of pictures, ads, etc

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