Fall Harvest Pasta Salad Recipe

Introduction

This Fall Harvest Pasta Salad is a colorful and flavorful dish celebrating seasonal produce. Featuring roasted butternut squash, Brussels sprouts, tart cranberries, and creamy feta, it’s perfect as a light lunch or a festive side dish.

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 the package instructions until al dente. Drain well and set aside to cool.
2. Step 2: Preheat your 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 in the preheated oven for 20-25 minutes, until they are tender and lightly caramelized.
5. Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
6. Step 6: Drizzle the balsamic vinegar over the salad and toss gently to combine all ingredients evenly.
7. Step 7: Serve the pasta salad chilled or at room temperature for best flavor.

Tips & Variations

• For extra crunch, toast the pecans lightly before adding them to the salad.
• Use your favorite pasta shape like rotini or bowties to hold the dressing and ingredients better.
• Swap feta for goat cheese if you prefer a creamier, tangier touch.
• Add chopped fresh herbs such as parsley or thyme for added freshness.

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. Before serving, give it a gentle toss and add a little extra balsamic vinegar or olive oil if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh for this salad?

Fresh vegetables are preferable for roasting, but if using frozen, thaw and pat them dry before tossing with oil to avoid excess moisture. Roasting time may vary slightly.

Is this salad suitable for meal prep?

Yes, it keeps well for several days and tastes great as a make-ahead lunch or side. Just store it properly and dress it just before serving for freshness.

Fall Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

A vibrant and flavorful Fall Harvest Pasta Salad featuring roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and tangy feta cheese, all tossed with a balsamic vinaigrette. Perfect for a seasonal side dish or light main course.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

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

Salad Add-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 Pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta well and set aside to cool.
2. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
3. Prepare Vegetables: In a mixing bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and lightly caramelized. Remove from oven and allow to cool slightly.
5. Combine Ingredients: In a large bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
6. Add Dressing: Drizzle the balsamic vinegar over the salad and gently toss all the ingredients together to ensure everything is well mixed and evenly coated.
7. Serve: Serve the pasta salad chilled or at room temperature as a hearty side dish or light meal.

Notes

• For extra flavor, add fresh herbs like parsley or thyme.
• Pecans can be toasted beforehand for added crunch and depth.
• Substitute feta cheese with goat cheese or a vegan alternative if preferred.
• Make sure the pasta is completely cooled before mixing to prevent wilting the cheese and cranberries.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Fall Harvest Pasta Salad, roasted vegetables pasta salad, autumn salad recipe, butternut squash salad, Brussels sprouts salad, pasta salad with cranberries and pecans, vegetarian pasta salad