Fall Harvest Pasta Salad Recipe

Introduction

This Fall Harvest Pasta Salad is a colorful, flavorful dish perfect for crisp autumn days. Packed with roasted butternut squash, Brussels sprouts, tart cranberries, and creamy feta, it brings together the best seasonal ingredients in a refreshing pasta salad.

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 diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
4. Step 4: Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
5. Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, fresh cranberries, chopped pecans, and crumbled feta cheese.
6. Step 6: Drizzle the balsamic vinegar over the salad and toss gently to combine all ingredients thoroughly.
7. Step 7: Serve the salad chilled or at room temperature for a fresh, seasonal dish.

Tips & Variations

• Substitute pecans with walnuts or toasted almonds for a different crunch.
• Add fresh herbs like parsley or thyme to brighten the flavors.
• Use dried cranberries if fresh are unavailable, but soak them briefly in warm water to soften.
• For a vegan version, omit feta or replace it with a plant-based cheese alternative.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes best when served chilled. Before serving, give it a gentle toss and add a splash of olive oil or balsamic vinegar if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape works well, but short varieties like rotini, penne, or farfalle hold the ingredients and dressing nicely.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge and flavors meld over time, making it a convenient and tasty option for lunches or easy dinners.

Fall Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

A vibrant and wholesome Fall Harvest Pasta Salad that combines roasted butternut squash and Brussels sprouts with tart cranberries, crunchy pecans, and creamy feta. This salad balances savory, sweet, and tangy flavors, perfect for a seasonal side dish or light meal, served chilled or at room temperature.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Salad 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. Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain thoroughly 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 the vegetables: In a mixing bowl, combine the diced butternut squash and halved Brussels sprouts with olive oil, salt, and freshly ground pepper until well coated.
4. Roast the vegetables: Spread the tossed vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and caramelized.
5. Combine the salad: In a large bowl, mix the cooked pasta, roasted vegetables, fresh cranberries, chopped pecans, and crumbled feta cheese.
6. Add dressing and toss: Drizzle balsamic vinegar over the salad mixture and toss gently to combine all flavors thoroughly.
7. Serve: Serve the pasta salad chilled or at room temperature for the best flavor and texture.

Notes

• Use dried cranberries for a tart, chewy texture or fresh cranberries if available for more brightness.
• Substitute pecans with walnuts or almonds if preferred or to vary the crunch.
• The salad can be prepared a day ahead; store covered in the refrigerator and toss before serving.
• For a vegan version, omit feta cheese or use a plant-based cheese alternative.
• Add fresh herbs like parsley or thyme to enhance the fall flavors.

Keywords: Fall pasta salad, roasted vegetables salad, butternut squash salad, Brussels sprouts, autumn recipes, healthy pasta salad