As the leaves begin to turn and the air crispens, I find myself drawn to the kitchen, eager to create a dish that celebrates the bounty of the season. That’s when I first crafted my Fall Harvest Pasta Salad, a vibrant medley of roasted butternut squash, Brussels sprouts, and tangy cranberries that brings both warmth and comfort to the table. The colors alone are an invitation to gather, whether for a cozy family dinner or a festive gathering with friends.
I remember the sensation of my kitchen filling with the fragrant aroma of vegetables caramelizing in the oven. It’s a simple yet elegant dish that takes just 45 minutes to prepare, making it perfect for any occasion. Each bite balances rich flavors from the buttery pecans and creamy feta cheese with a delightful crunch from the seasonal ingredients. Plus, it’s versatile enough to be enjoyed warm or chilled, offering a refreshing take on your traditional pasta salad.
So, let’s dive into this delightful recipe and embrace the flavors of fall together!
Why is Fall Harvest Pasta Salad a must-try?
Vibrant Ingredients: The combination of roasted butternut squash, Brussels sprouts, and cranberries creates a stunning visual and palate-pleasing experience.
Ease of Preparation: With just 45 minutes from start to finish, it’s quick enough for a weeknight meal yet impressive enough for entertaining.
Nutritious Choice: Packed with wholesome ingredients, this salad offers fiber, protein, and essential nutrients in each delicious bite.
Versatile Serving Options: Enjoy it warm or chilled, making it adaptable for any season or gathering.
Crowd-Pleasing Flavor: A perfect balance of sweet, savory, and creamy that will have your family and friends coming back for seconds!
Fall Harvest Pasta Salad Ingredients
Here’s everything you need to create this mouthwatering salad.
For the Pasta
• 12 oz pasta – Choose your favorite shape; whole wheat pasta adds extra fiber!
For the Roasted Vegetables
• 1 cup butternut squash, diced – This sweet squash adds a creamy texture when roasted.
• 1 cup Brussels sprouts, halved – Their nutty flavor pairs beautifully with the butternut squash.
For the Salad Mix
• 1 cup cranberries – Dried cranberries provide a sweet-tart pop that’s irresistible.
• 1/2 cup pecans, chopped – Nuts add a satisfying crunch and healthy fats.
• 1/2 cup feta cheese, crumbled – Creamy feta brings a salty tanginess to the mix.
For the Dressing
• 1/4 cup olive oil – Use high-quality extra virgin olive oil for the best flavor.
• 2 tbsp balsamic vinegar – This adds a tangy sweetness that complements the other ingredients beautifully.
• Salt and pepper to taste – Don’t forget to season for maximum flavor in your Fall Harvest Pasta Salad!
How to Make Fall Harvest Pasta Salad
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Cook the Pasta: Begin by cooking the pasta according to package instructions until al dente. Drain it well and set aside to cool slightly.
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Preheat the Oven: While your pasta is cooking, preheat your oven to 400°F (200°C) so it’s ready for roasting the vegetables.
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Prepare the Vegetables: Toss the diced butternut squash and halved Brussels sprouts in olive oil, seasoning them with salt and pepper. Spread the toss-lined vegetables onto a baking sheet for even roasting.
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Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and golden brown.
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Mix the Salad: In a large bowl, combine the cooked pasta with the roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese. Gently fold everything together to ensure an even distribution.
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Add the Dressing: Drizzle balsamic vinegar over the salad and toss everything together again, allowing the ingredients to soak up the flavorful dressing.
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Serve and Enjoy: This salad can be served chilled or at room temperature, making it a versatile dish for any occasion.
Optional: Garnish with fresh herbs like parsley or thyme for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Fall Harvest Pasta Salad
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Perfect Pasta: Always cook your pasta al dente to avoid mushiness in your Fall Harvest Pasta Salad. The wheat needs a bit of chew for the best texture!
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Even Roasting: For evenly roasted vegetables, ensure they’re spread in a single layer on the baking sheet. Crowding can lead to steaming instead of caramelizing.
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Fresh Ingredients: Use fresh seasonal vegetables for maximum flavor. If you can find locally sourced butternut squash and Brussels sprouts, grab them!
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Balancing Flavors: Taste and adjust seasoning before serving. Sometimes a pinch more salt or a splash more balsamic vinegar can elevate your Fall Harvest Pasta Salad beautifully!
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Chill for Flavor: If time allows, let the salad chill in the fridge for 30 minutes after mixing. This allows the flavors to meld together deliciously!
How to Store and Freeze Fall Harvest Pasta Salad
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the salad fresh and flavorful for quick meals.
Freezer: For longer storage, freeze the pasta salad without the dressing for up to 1 month. Thaw in the fridge overnight before serving.
Reheating: If enjoyed warm, reheat gently in the microwave. Add a splash of olive oil or balsamic vinegar to refresh the flavors of your Fall Harvest Pasta Salad.
Serving Freshness: It’s best enjoyed fresh, but these storage tips help you savor the fall flavors anytime!
Make Ahead Options
These Fall Harvest Pasta Salad components can be prepped in advance to save you valuable time during busy weeknights! You can roast the butternut squash and Brussels sprouts up to 3 days ahead; simply store them in an airtight container in the refrigerator. The cooked pasta can also be made up to 24 hours prior, just toss it in a little olive oil to prevent sticking. When you’re ready to serve, combine the chilled pasta, roasted vegetables, cranberries, pecans, and feta. Drizzle with balsamic vinegar and toss gently to combine, ensuring a fresh burst of flavor with every bite. Enjoy a delicious and effortless meal!
What to Serve with Fall Harvest Pasta Salad?
Create a warm and inviting meal that celebrates seasonal flavors and fresh ingredients.
- Grilled Chicken: Tender and juicy, grilled chicken brings a savory element that pairs beautifully with the sweet roasted vegetables.
- Crispy Garlic Bread: The buttery, garlicky crunch of garlic bread is perfect for scooping up every last bite of pasta salad.
- Roasted Beet Salad: The earthiness of beets and a hint of citrus in this salad complements the Fall Harvest Pasta Salad’s sweetness and adds vibrant color.
- Sautéed Green Beans: Fresh, lightly sautéed green beans provide a satisfying crunch and bright color that enhances the meal’s visual appeal.
- Apple Cider: A glass of chilled apple cider adds a refreshing, seasonal touch that balances the salad’s savory flavors beautifully.
- Pumpkin Pie: End your meal on a sweet note with classic pumpkin pie, echoing fall’s love for cozy and comforting flavors.
- Cheese Platter: An assortment of cheeses, such as sharp cheddar or tangy goat cheese, pairs delightfully with the rich feta in your pasta salad.
- Lemon Herb Quinoa: Light and zesty, quinoa tossed with fresh herbs will add texture and a citrusy brightness, complementing the hearty flavors of your salad.
Fall Harvest Pasta Salad Variations
Feel free to get creative and put your own spin on this delightful salad with these customization ideas!
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Gluten-Free: Substitute regular pasta with gluten-free options like quinoa or brown rice pasta for a lighter base.
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Vegan: Omit feta and replace it with a vegan cheese alternative; swap honey for maple syrup in the dressing for a plant-based treat.
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Protein-Packed: Add grilled chicken or chickpeas to the salad for an extra boost of protein, transforming it into a hearty meal.
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Flavor Boost: Mix in some fresh herbs like rosemary or thyme for a fragrant touch that elevates the autumn essence even more.
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Crunchy Surprise: Toss in sunflower seeds or pumpkin seeds for an added crunch that perfectly complements the velvetiness of the roasted vegetables.
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Sweeter Twist: For a hint of sweetness, throw in some diced apples or pears alongside the cranberries, enhancing both flavor and texture.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for those who enjoy a touch of heat in their pasta salad.
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Citrusy Lift: Drizzle a bit of lemon juice over the salad before serving to brighten the flavors and add a refreshing zing to each bite.
Fall Harvest Pasta Salad Recipe FAQs
What type of pasta is best for Fall Harvest Pasta Salad?
You can use any pasta shape you prefer, but I often recommend using whole wheat pasta for added fiber and nutrients. Shapes like penne, fusilli, or farfalle hold the dressing and bits of vegetables beautifully.
How do I choose ripe butternut squash and Brussels sprouts?
Absolutely! When selecting butternut squash, look for one that’s firm and heavy for its size with a smooth, tan skin and no dark spots. For Brussels sprouts, choose bright green, tightly packed heads. Avoid any that are yellowing or have dark spots all over, as these may be overripe.
Can I store leftovers of the Fall Harvest Pasta Salad?
Certainly! Store any leftovers in an airtight container in the fridge for up to 3 days. This will keep your salad fresh and flavorful, making it easy to grab for a quick lunch or dinner.
How do I freeze Fall Harvest Pasta Salad?
For best results, freeze the pasta salad without the dressing in a freezer-safe container for up to 1 month. To thaw, simply transfer it to the fridge overnight. Before serving, add a splash of balsamic vinegar to reintroduce some freshness!
What if I have nut allergies? Can I still make Fall Harvest Pasta Salad?
Very much so! You can either omit the pecans altogether or substitute them with toasted sunflower seeds or crispy chickpeas for added crunch without the nuts. This keeps the salad safe for those with nut allergies while still being delicious!
Why did my roasted vegetables not caramelize?
If your roasted vegetables didn’t caramelize well, it could be due to overcrowding them on the baking sheet, which causes steaming instead of roasting. Be sure to spread them in a single layer. Additionally, make sure they’re coated evenly with olive oil and properly seasoned for the best flavor!
Delicious Fall Harvest Pasta Salad for Cozy Gatherings
Ingredients
Equipment
Method
- Cook the Pasta: Begin by cooking the pasta according to package instructions until al dente. Drain it well and set aside to cool slightly.
- Preheat the Oven: While your pasta is cooking, preheat your oven to 400°F (200°C) so it’s ready for roasting the vegetables.
- Prepare the Vegetables: Toss the diced butternut squash and halved Brussels sprouts in olive oil, seasoning them with salt and pepper. Spread the toss-lined vegetables onto a baking sheet for even roasting.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and golden brown.
- Mix the Salad: In a large bowl, combine the cooked pasta with the roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese. Gently fold everything together to ensure an even distribution.
- Add the Dressing: Drizzle balsamic vinegar over the salad and toss everything together again, allowing the ingredients to soak up the flavorful dressing.
- Serve and Enjoy: This salad can be served chilled or at room temperature, making it a versatile dish for any occasion.