If you’re craving a dish that perfectly captures the cozy, vibrant essence of autumn, the Fall Harvest Pasta Salad Recipe is your new best friend. This salad is a delightful medley of roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and tangy feta, all tossed with a simple balsamic dressing over tender pasta. It’s a celebration of fall’s bounty in every bite, offering a harmonious combination of textures and flavors that’s both comforting and fresh. Whether you’re bringing it to a potluck or enjoying it as a hearty lunch, this recipe will quickly become a seasonal favorite you’ll want to make again and again.
Ingredients You’ll Need
To make the Fall Harvest Pasta Salad Recipe, you’ll want simple, wholesome ingredients that each play an essential role. These staples come together to create a dish with a perfect balance of sweet, savory, crunchy, and creamy, plus a pop of color that’s just as beautiful as it is tasty.
- 12 oz pasta: Choose a short pasta like rotini or penne; their twists and tubes catch the dressing nicely.
- 1 cup butternut squash, diced: Roasting brings out its sweet, nutty flavor that adds warmth and soft texture.
- 1 cup Brussels sprouts, halved: These add earthiness and a slight crispness after roasting.
- 1 cup cranberries: Fresh cranberries introduce a juicy tartness and beautiful red color.
- 1/2 cup pecans, chopped: Pecans add the perfect crunch and a buttery, toasted note.
- 1/2 cup feta cheese, crumbled: This cheese brings tangy creaminess that balances the sweet and savory flavors.
- 1/4 cup olive oil: Used in both roasting and the dressing, olive oil adds richness and depth.
- 2 tbsp balsamic vinegar: Its acidity brightens the dish and ties all the flavors together.
- Salt to taste: Enhances all the natural flavors of the roasted vegetables and dressing.
- Pepper to taste: Adds a mild heat and aromatic bite that complements the salad perfectly.
How to Make Fall Harvest Pasta Salad Recipe
Step 1: Prepare and Season Vegetables
Begin by preheating your oven to 400°F (200°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with a generous drizzle of olive oil, along with salt and pepper. This step ensures the veggies will roast evenly and get that irresistible caramelized flavor.
Step 2: Roast Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Roast them for 25-35 minutes, stirring once halfway through the cooking time, until they become tender and beautifully golden. Let them cool completely after roasting to keep the salad from becoming soggy.
Step 3: Cook Pasta
While your veggies are roasting, cook the pasta in boiling salted water according to package instructions until just al dente. This means it should be tender but still have a slight bite, perfect for salads. Drain the pasta, rinse it immediately under cold water to stop cooking, and then set it aside to cool.
Step 4: Prepare Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until the mixture is well combined and emulsified. This simple dressing floods your salad with a tangy, slightly sweet finish that enhances every ingredient.
Step 5: Assemble Salad
In a large mixing bowl, combine the cooled pasta, roasted butternut squash and Brussels sprouts, cranberries, and chopped pecans. This colorful combination promises a burst of flavors and textures with every bite.
Step 6: Dress and Finish
Pour the dressing generously over the pasta and vegetable mixture. Toss gently to coat everything evenly. Then carefully fold in the crumbled feta cheese, adding a creamy, salty contrast that elevates the entire dish.
Step 7: Chill and Serve
Cover your salad and refrigerate for at least 1-2 hours, allowing the flavors to meld and deepen wonderfully. Before serving, give it a good stir and tweak the seasoning if needed. This salad tastes fantastic chilled or at room temperature, making it versatile for any occasion.
How to Serve Fall Harvest Pasta Salad Recipe
Garnishes
Adding fresh herbs like chopped parsley or a sprinkle of toasted pumpkin seeds on top can take the salad’s presentation and flavor to the next level. These garnishes add a fresh pop of color and an additional layer of texture that guests will love.
Side Dishes
This fall-inspired pasta salad pairs beautifully with roasted chicken, grilled sausages, or even a hearty vegetable soup. It can stand alone as a filling meal or complement rich mains perfectly, making it wonderfully flexible for any dining table.
Creative Ways to Present
For a festive touch, serve the Fall Harvest Pasta Salad Recipe in mini pumpkin bowls or on rustic wooden platters for a charming seasonal vibe. Layering it in clear glass bowls for a buffet setting also lets guests admire its vibrant colors before digging in.
Make Ahead and Storage
Storing Leftovers
Leftover Fall Harvest Pasta Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further over time, making your next meal even tastier.
Freezing
Because this salad has fresh cheese and roasted vegetables, freezing is not recommended. The texture of the feta and pasta might become mushy, and the fresh ingredients could lose their brightness once thawed.
Reheating
This pasta salad is best enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer a warmer dish, enjoy the leftover roasted vegetables warmed separately and toss fresh pasta and dressing on the side for freshness.
FAQs
Can I substitute the butternut squash with another vegetable?
Absolutely! Sweet potatoes or carrots work well as they provide a similar sweetness and texture when roasted. Just be sure to cut them into similar-sized pieces for even cooking.
What pasta types work best for this salad?
Short pastas with ridges or tubes, like rotini, penne, or farfalle, are ideal because they hold the dressing well and don’t get lost among the chunky vegetables.
Can I use dried cranberries instead of fresh?
Yes, dried cranberries are a great alternative if fresh ones aren’t available. Keep in mind that dried cranberries are sweeter and chewier, so you might want to adjust the amount to your preference.
Is it okay to make this pasta salad vegan?
Definitely! Simply omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts for creaminess and texture without animal products.
How long can the pasta salad sit out during a party?
For food safety, it’s best to keep the salad refrigerated until serving and not let it sit out for more than 2 hours. If your party is outdoors on a warm day, consider placing the bowl over a larger bowl filled with ice to keep it cool.
Final Thoughts
This Fall Harvest Pasta Salad Recipe is a true celebration of autumn’s rich flavors and colors. It’s comforting yet fresh, effortlessly delicious, and perfect for sharing with friends and family. Give it a try, and you might just find yourself reaching for this dish every fall to bring a little seasonal sunshine to your table!
Print
Fall Harvest Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts with tangy cranberries, crunchy pecans, and creamy feta cheese in a delightful balsamic dressing. Perfect for autumn gatherings or as a vibrant side dish, this refreshing pasta salad balances sweet, savory, and nutty flavors with a satisfying texture.
Ingredients
Pasta
- 12 oz pasta
Roasted Vegetables
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
Add-ins
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Prepare & Season Vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper to season evenly.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-35 minutes, stirring halfway through, until the vegetables are tender and caramelized. Remove from oven and allow them to cool completely.
- Cook Pasta: Boil generously salted water and cook 12 oz pasta according to package instructions until al dente. Drain the pasta and immediately rinse with cold water to stop cooking and cool the pasta completely.
- Prepare Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and pepper until emulsified and well combined.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, cooled roasted butternut squash and Brussels sprouts, 1 cup cranberries, and 1/2 cup chopped pecans.
- Dress & Finish: Pour the prepared balsamic dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly. Then carefully fold in 1/2 cup crumbled feta cheese.
- Chill & Serve: Cover the salad and refrigerate for at least 1-2 hours, preferably longer, allowing the flavors to meld together. When ready to serve, stir the salad well, adjust seasoning if needed, and enjoy chilled or at room temperature.
Notes
- For best flavor, allow the salad to chill overnight so the dressing fully infuses the ingredients.
- You can substitute pecans with walnuts or almonds based on preference.
- Use fresh cranberries for tartness or dried cranberries for added sweetness according to taste.
- To make this salad vegan, omit feta cheese or use a vegan cheese alternative.
- The pasta can be any short variety such as penne, fusilli, or rotini for best texture and coating.
