Fall Harvest Pasta Salad Recipe

Introduction

This Fall Harvest Pasta Salad is a perfect blend of seasonal flavors and textures. Featuring roasted butternut squash, Brussels sprouts, tart cranberries, and creamy feta, it’s a vibrant dish you’ll want to make again and again. It’s ideal as a side or a light meal, served chilled or at room temperature.

Ingredients

• 12 oz pasta
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 cup cranberries
• 1/2 cup pecans, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta according to package instructions. Drain and set aside to cool.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
4. Step 4: Roast the vegetables for 20-25 minutes until tender and lightly browned.
5. Step 5: In a large bowl, combine the cooled pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
6. Step 6: Drizzle with balsamic vinegar and toss everything together until well mixed.
7. Step 7: Serve the pasta salad chilled or at room temperature for the best flavor.

Tips & Variations

• For extra crunch, toast the pecans lightly before adding them to the salad.
• Use dried cranberries if fresh are not available; soak them briefly in warm water to rehydrate.
• Replace feta with goat cheese for a creamier texture and tangier flavor.
• Add a handful of fresh herbs like parsley or thyme for a fresh, bright note.
• Swap butternut squash with sweet potato for a similar sweet earthiness.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature. If the salad feels dry after refrigeration, add a little extra olive oil or balsamic vinegar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, bowtie, or penne works well because they hold the dressing and mix-ins nicely.

Is this salad suitable for meal prep?

Absolutely. It keeps well in the fridge and can be made a day ahead, allowing the flavors to develop even more.

Fall Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts with tart cranberries, crunchy pecans, and creamy feta cheese, all tossed with a tangy balsamic vinaigrette. Perfectly suited for autumn gatherings or as a vibrant, nutrient-packed meal that can be served chilled or at room temperature.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 12 oz pasta
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved

Mix-ins

• 1 cup cranberries
• 1/2 cup pecans, chopped
• 1/2 cup feta cheese, crumbled

Dressing and Seasoning

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside to cool.
2. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
3. Prepare and roast vegetables: In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and caramelized.
4. Combine salad ingredients: In a large mixing bowl, add the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
5. Dress the salad: Drizzle the balsamic vinegar over the mixture and toss everything gently to combine all the flavors well.
6. Serve: The pasta salad can be enjoyed chilled or at room temperature, making it a versatile dish for fall meals and gatherings.

Notes

• For a nuttier flavor, toast the pecans lightly before adding to the salad.
• You can substitute feta cheese with goat cheese or omit cheese for a dairy-free option.
• This salad keeps well in the refrigerator for up to 3 days.
• Add fresh herbs like parsley or thyme for additional freshness.
• Make sure to let the roasted vegetables cool slightly to avoid wilting the cranberries and feta.

Keywords: pasta salad, fall recipe, roasted vegetables, butternut squash salad, Brussels sprouts, autumn salad, easy pasta salad