If you’re craving a dish that perfectly captures the cozy, vibrant spirit of autumn, this Fall Harvest Pasta Salad Recipe is your new best friend. Bursting with the earthy sweetness of roasted butternut squash, the crisp bite of Brussels sprouts, and the tart pop of cranberries, every forkful feels like a celebration of fall’s finest flavors. Tossed with crunchy pecans, tangy feta, and a simple balsamic dressing, this salad is as colorful as it is delicious—making it a wonderful centerpiece for gatherings or a hearty, satisfying lunch to brighten your day.
Ingredients You’ll Need
Putting together this Fall Harvest Pasta Salad Recipe doesn’t require a fancy pantry—just a handful of fresh, wholesome ingredients that work beautifully together. Each element brings its own special texture and flavor, balancing sweetness, crunch, and creaminess in every bite.
- 12 oz pasta: Choose a sturdy shape like rotini or penne that holds onto the dressing and mix-ins perfectly.
- 1 cup butternut squash, diced: Roasted to tender sweetness, it’s the star autumn vegetable in this salad.
- 1 cup Brussels sprouts, halved: Roasting brings out their natural nuttiness and slight caramelization.
- 1 cup cranberries: Fresh or dried, these add a bright, tart contrast that keeps each bite lively.
- 1/2 cup pecans, chopped: For that irresistible crunch and buttery richness.
- 1/2 cup feta cheese, crumbled: Adds a creamy, salty punch that complements the sweeter ingredients.
- 1/4 cup olive oil: Brings everything together with a smooth, fruity base.
- 2 tbsp balsamic vinegar: Offers a tangy depth that highlights the roasted veggies and cheese beautifully.
- Salt and pepper to taste: Fundamental seasonings to enhance all the flavors.
- Fresh parsley for garnish: A fresh, herby pop of green that finishes the dish perfectly.
How to Make Fall Harvest Pasta Salad Recipe
Step 1: Cook the pasta
Start by boiling the pasta according to the package directions until it’s al dente. Be sure not to overcook it because you want a nice texture that stands up to the roasted veggies and mix-ins. Once cooked, drain it and let it cool completely—this helps your salad stay fresh and prevents it from getting mushy.
Step 2: Prepare to roast the vegetables
While the pasta is cooling, preheat your oven to 400°F (200°C). This temperature is perfect for roasting the butternut squash and Brussels sprouts to a golden, tender goodness without drying them out.
Step 3: Roast the butternut squash and Brussels sprouts
Toss your diced butternut squash and halved Brussels sprouts in olive oil, sprinkling with salt and pepper for just the right seasoning. Spread them out on a baking sheet in a single layer so they roast evenly. Pop them in the oven for 20-25 minutes until the veggies are tender and caramelized around the edges—this roasting brings out their natural sweetness and adds a delicious depth of flavor.
Step 4: Combine the main ingredients
In a large bowl, bring together the cooled pasta and those beautifully roasted vegetables. Add the cranberries, chopped pecans, and crumbled feta cheese—each ingredient will add its own delightful texture and burst of flavor to your salad.
Step 5: Dress and toss your salad
Drizzle the balsamic vinegar over your combined ingredients and gently toss everything together. The balsamic adds a subtle tang that brightens the dish without overpowering the fresh fall flavors. Taste and adjust salt and pepper if needed to find your perfect balance.
Step 6: Serve your Fall Harvest Pasta Salad Recipe
This salad tastes amazing chilled or at room temperature, making it a versatile option for any gathering or casual meal. Giving it time to rest lets the flavors meld together beautifully.
How to Serve Fall Harvest Pasta Salad Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a pop of color but also brightens the dish with a hint of herbal freshness. Feel free to add a few extra whole pecans or feta crumbles for an upscale presentation that invites guests to dive in.
Side Dishes
This salad pairs wonderfully with hearty roasted meats like turkey or chicken, turning any dinner into a festive fall experience. It’s also fabulous alongside warm, crusty bread or a light soup for a balanced meal that sings with seasonal goodness.
Creative Ways to Present
If you’re planning to impress, consider serving this salad in individual clear glass bowls layered with ingredients visible from the side. Another fun idea is to stuff it into hollowed-out mini pumpkins or decorative gourds for a stunning fall-themed centerpiece at your table.
Make Ahead and Storage
Storing Leftovers
Leftover Fall Harvest Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. Keeping it chilled preserves the fresh textures and flavors, although the salad tastes best the day it’s made.
Freezing
Because of the fresh vegetables and cheese, this salad is not ideal for freezing. The texture of the roasted veggies and feta cheese will change unfavorably once frozen and thawed, so it’s best enjoyed fresh or refrigerated.
Reheating
This pasta salad is designed to be served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warm, just let it sit out until it reaches your desired temperature, but avoid microwaving as it can alter the textures.
FAQs
Can I use dried cranberries instead of fresh?
Absolutely! Dried cranberries work beautifully in this Fall Harvest Pasta Salad Recipe and will add a slightly sweeter, chewy bite. Just be mindful of the sweetness and adjust the balsamic accordingly.
What type of pasta works best for this salad?
Short, sturdy pastas like rotini, penne, or bowtie are ideal because they hold onto the dressing and mix-ins well without getting soggy. Avoid very thin spaghetti or angel hair for this recipe.
Can I make this salad vegan?
Yes! Simply swap the feta cheese for a vegan cheese alternative or omit it entirely. Make sure your balsamic vinegar is vegan-friendly, and you’ll have a delicious plant-based version of this Fall Harvest Pasta Salad Recipe.
Is it possible to roast the vegetables ahead of time?
Definitely. Roasting the butternut squash and Brussels sprouts a day ahead saves time on the day you plan to serve the salad. Just keep the veggies refrigerated until you’re ready to assemble.
How long does this salad last in the fridge?
If stored properly in an airtight container, the Fall Harvest Pasta Salad Recipe stays fresh for up to three days. For the best flavors and textures, enjoy it within that window.
Final Thoughts
There’s something truly special about this Fall Harvest Pasta Salad Recipe that brings a warm, comforting feeling to any meal. It’s easy to make, packed with nutritious ingredients, and full of delicious flavors that celebrate the best of fall. I encourage you to try it soon and share it with those you love—it just might become your new favorite seasonal go-to!
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Fall Harvest Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty Fall Harvest Pasta Salad featuring roasted butternut squash and Brussels sprouts, tangy cranberries, crunchy pecans, and creamy feta cheese. This colorful dish is tossed with a simple balsamic vinaigrette and perfect for a nutritious, seasonal meal served chilled or at room temperature.
Ingredients
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
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside in a bowl to cool.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Vegetables: Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta with the roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing and Toss: Drizzle balsamic vinegar over the salad and toss gently to mix all ingredients until well combined and evenly coated.
- Serve: Garnish with fresh parsley and serve the salad chilled or at room temperature for a refreshing fall-inspired meal.
Notes
- You can substitute pecans with walnuts or almonds for a different nutty flavor.
- For a vegan version, omit feta cheese or replace it with a plant-based alternative.
- Make sure to cool the pasta completely before mixing to prevent the feta from melting.
- This salad can be made a day ahead and stored refrigerated to let flavors meld together.
