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Hey pasta lovers! Now that the weather is warm, pasta salad has officially become my go-to dish. It’s fresh, flavorful, and always a crowd-pleaser. This Gouda Pasta Salad is packed with savory gouda, crispy kale, sweet butternut squash, crunchy pecans, and a touch of maple syrup. It’s the perfect balance of textures and flavors. Whether you’re serving it at a picnic or enjoying it as a light meal, this pasta salad is a true summer favorite!
Method
Cook the Pasta
Start by cooking your mezzi rigatoni according to the package instructions. This typically involves boiling the pasta in salted water for about 8-10 minutes until it reaches an al dente texture. Once cooked, drain the pasta and toss it with a little olive oil to prevent it from sticking together. Set it aside to cool down while you prepare the rest of the salad.
Make the Dressing
In a large mixing bowl, combine all the dressing ingredients. Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, gouda cheese, fresh thyme, salt, and black pepper. Use a whisk to blend everything together until the dressing is smooth and well-combined. The gouda cheese will add a rich, creamy texture to the dressing, while the maple syrup provides a touch of sweetness.
Massage the Kale
Take about 1 tablespoon of the prepared dressing and drizzle it over the chopped kale. Using your hands, gently massage the dressing into the kale. This step is crucial because it softens the kale and makes it more tender, making it easier to enjoy in a salad. Don’t overdo it just massage the kale until it starts to wilt slightly, which should take about 1-2 minutes.
Assemble the Salad
Once the pasta has cooled and the kale is ready, it’s time to assemble the salad. Add the cooled pasta, massaged kale, roasted butternut squash cubes, chopped roasted pecans, and diced honeycrisp apples to the bowl with the dressing. Toss everything together thoroughly, ensuring the dressing evenly coats all the ingredients. The roasted squash adds a lovely sweetness and texture, while the pecans give a nice crunch.
Finish It Off
Once the salad is tossed, it’s time to top it off with the shaved gouda cheese and dried cherries. The gouda will melt slightly into the warm pasta, adding creaminess to every bite. The dried cherries contribute a tangy sweetness that balances out the richness of the gouda. Give it one last gentle toss to mix everything together, and your salad is ready to serve!
Necessary Tools
- Large mixing bowl
- Whisk
- Baking sheet (for roasting squash)
- Pot for boiling pasta
- Knife and cutting board
- Grater for cheese and garlic
Gouda Pasta Salad Recipe
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tbsp maple syrup
1 tsp Dijon mustard
1 garlic clove, grated
1/2 cup gouda cheese, grated (I used @artikaasgouda)
1/4 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp black pepper
For the Pasta Salad
3/4 pound mezzi rigatoni
8 stems lacinato kale, stemmed and chopped
2 cups butternut squash, cubed and roasted
2/3 cup roasted pecans, chopped
1 small honeycrisp apple, chopped
1/3 cup dried cherries
1/2 cup gouda cheese, shaved
Directions
- Cook the Pasta Start by cooking your mezzi rigatoni according to the package instructions. Once the pasta is al dente, drain it and toss with a little olive oil to keep it from sticking. Set it aside to cool.
- Make the Dressing In a large bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, grated garlic, gouda cheese, fresh thyme, salt, and pepper. You’ll want it to be smooth and combined!
- Massage the Kale Take about 1 tablespoon of the dressing and use it to massage the kale. Gently rub the dressing into the kale until it starts to wilt slightly. This helps soften the kale, making it more tender in the salad.
- Assemble the Salad Add the cooled pasta, massaged kale, roasted butternut squash, chopped pecans, and apples to the dressing bowl. Toss everything together until evenly coated.
- Finish It Off Sprinkle shaved gouda and dried cherries on top, and you’re done! This salad is ready to serve immediately, but it’s also fantastic if you let it chill for a bit in the fridge.
Notes
- Pasta Be sure not to overcook the pasta. Keep an eye on it, and make sure it’s al dente so it holds its texture in the salad.
- Roasted Squash When roasting the squash, you can add a little salt and pepper for extra flavor. Just make sure it’s tender, but not mushy.
- Massaging Kale When massaging the kale, don’t go overboard. You just want it to soften a little and absorb the flavors of the dressing, not turn into mush!
- Shaving Gouda Make sure you shave the gouda thinly to get a perfect melt and texture. If it’s too thick, it might overwhelm the other flavors in the salad.
Serving Suggestions
This Gouda Pasta Salad pairs perfectly with grilled chicken, fish, or even a veggie burger. It’s great for picnics, barbecues, or as a side dish for a larger meal. You could also serve it as a light lunch on its own trust me, it’s satisfying enough to stand alone!
Fun Fact
Did you know that Gouda cheese is one of the oldest cheeses in the world? It dates back to the 12th century in the Netherlands. It’s rich, creamy, and melts perfectly, making it a favorite for salads and pasta dishes alike!
Conclusion
This Gouda Pasta Salad is the perfect dish for warm weather. It’s light, fresh, and packed with the goodness of gouda, butternut squash, and other tasty ingredients. Whether you’re serving it at a barbecue or enjoying it as a lunch, it’s sure to be a hit. I hope you enjoy making and devouring this salad as much as I do! Let’s keep pasta salad season going strong!
