Fall Harvest Pasta Salad Recipe

Introduction

This Fall Harvest Pasta Salad is a delightful mix of autumn flavors and textures. Roasted butternut squash and Brussels sprouts blend perfectly with tart cranberries, crunchy pecans, and creamy feta, making it a seasonal favorite that’s both colorful and satisfying.

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.
2. Step 2: Preheat the oven to 400°F (200°C).
3. Step 3: Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
4. Step 4: Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
5. Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
6. Step 6: Drizzle the balsamic vinegar over the salad and toss gently to combine all the ingredients.
7. Step 7: Serve the pasta salad chilled or at room temperature for best flavor.

Tips & Variations

• Swap out pecans for walnuts or toasted pumpkin seeds for a different crunch.
• Add a handful of baby spinach or arugula for some fresh green elements.
• Use dried cranberries if fresh are unavailable; soak them briefly in warm water to soften.
• For a vegan option, omit the feta or use a plant-based cheese alternative.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, toss gently and add a little extra olive oil if it seems dry. This salad can be served cold or allowed to come to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any pasta shape you like such as rotini, penne, or farfalle. Just ensure it cooks according to package directions.

Can this salad be made ahead of time?

Absolutely! It benefits from resting as the flavors meld together. Prepare it a few hours or even a day ahead and store it chilled until ready to serve.

Fall Harvest Pasta Salad Recipe

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★★★★★

4.8 from 708 reviews

This Fall Harvest Pasta Salad is a delightful blend of roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and creamy feta cheese tossed with pasta and a tangy balsamic vinaigrette. Perfect for a seasonal side dish or a light lunch, it combines warm roasted flavors with fresh textures, highlighting the best produce of the autumn season.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Pasta and Vegetables

• 12 oz pasta
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1/4 cup olive oil
• Salt and pepper to taste

For the Salad Add-ins

• 1 cup cranberries (fresh or dried)
• 1/2 cup pecans, chopped
• 1/2 cup feta cheese, crumbled

Dressing

• 2 tbsp balsamic vinegar

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and set aside to cool.
2. Preheat Oven: Set 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 ensuring they are well coated.
4. Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 20 to 25 minutes or until they become tender and slightly caramelized, stirring halfway through for even cooking.
5. Combine Salad Ingredients: In a large bowl, mix together the cooked pasta, roasted butternut squash and Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
6. Add Dressing: Drizzle the balsamic vinegar over the salad and toss gently to combine all flavors evenly.
7. Serve: The pasta salad can be enjoyed chilled or at room temperature, making it versatile for various serving preferences.

Notes

• You can substitute pecans with walnuts or almonds for a different nutty flavor.
• Dried cranberries work well if fresh ones are not available.
• Make sure to cool the pasta before mixing to avoid wilting the feta and nuts.
• This salad can be prepared a few hours ahead and refrigerated to let flavors meld.
• For a vegan option, omit the feta cheese or use a plant-based cheese alternative.

Keywords: Fall Harvest Pasta Salad, roasted butternut squash, Brussels sprouts salad, autumn pasta salad, cranberry pasta salad, vegetarian fall recipe