Fall Harvest Pasta Salad Recipe
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.
- 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
Scale
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
- 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.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a mixing bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- 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.
- Combine Ingredients: In a large bowl, combine the cooked pasta, roasted butternut squash, roasted Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
- 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.
- 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
Find it online: https://tastewithamy.com/fall-harvest-pasta-salad-recipe/
