Fall Harvest Pasta Salad Recipe

Introduction

This Fall Harvest Pasta Salad is a delightful mix of roasted autumn vegetables, tangy cranberries, and crunchy pecans, all brought together with creamy feta and a balsamic dressing. It’s a fresh, flavorful dish perfect for chilly days when you crave something both hearty and bright.

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 butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
4. Step 4: Roast the vegetables in the oven for 20 to 25 minutes, until tender and lightly caramelized.
5. Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
6. Step 6: Drizzle balsamic vinegar over the salad and gently toss to combine all ingredients.
7. Step 7: Serve chilled or at room temperature for the best flavor and texture.

Tips & Variations

• Swap pecans for walnuts or toasted pumpkin seeds for a different crunch.
• Add a pinch of cinnamon or nutmeg to the squash before roasting for warm autumn spices.
• Use goat cheese instead of feta for a creamier texture with a tangy twist.
• For added protein, toss in grilled chicken or chickpeas.

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 desired, let it sit out for 10-15 minutes before serving to soften the flavors. Avoid freezing, as the texture of the vegetables and cheese can change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, this recipe works well with any short pasta like rotini, farfalle, or penne, which hold ingredients and dressing nicely.

Is this salad suitable for meal prep?

Absolutely. It keeps well in the fridge and can be prepared a day in advance for a quick, nutritious meal throughout the week.

Fall Harvest Pasta Salad Recipe

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5 from 69 reviews

This Fall Harvest Pasta Salad is a vibrant dish celebrating the flavors of autumn with roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and tangy feta cheese tossed in a balsamic vinaigrette. Perfect as a refreshing side or a light main, it showcases a delightful mix of textures and seasonal ingredients that will keep you craving this wholesome and colorful salad.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Roasted Vegetables

• 12 oz pasta
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1/4 cup olive oil
• Salt and pepper to taste

Salad Mix-ins

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

Dressing

• 2 tbsp balsamic vinegar

Instructions

1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain well and set aside to cool.
2. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
3. Toss Vegetables: In a bowl, combine diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.
4. Roast Vegetables: Spread the coated vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
5. Combine Ingredients: In a large mixing bowl, add the cooked pasta, roasted butternut squash and Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
6. Add Dressing and Toss: Drizzle balsamic vinegar over the salad and toss all ingredients until everything is well combined and coated with the dressing.
7. Serve: Chill the salad if preferred or serve at room temperature for a delicious fall-inspired pasta salad perfect for any occasion.

Notes

• You can substitute pecans with walnuts or almonds if preferred.
• For a nuttier flavor, toast the pecans lightly before adding them to the salad.
• Use gluten-free pasta to make this salad gluten-free.
• The salad can be prepared a day ahead to let flavors meld together beautifully.
• Adjust salt and pepper according to your taste preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: fall pasta salad, roasted vegetables, butternut squash salad, Brussels sprouts salad, autumn salad, pasta salad with cranberries, feta pasta salad