There is something genuinely magical about embracing the flavors of the season, and this Fall Harvest Pasta Salad Recipe captures that essence perfectly. Bursting with the sweetness of roasted butternut squash, the slight bitterness of Brussels sprouts, and the tart pop of cranberries, this salad is not just colorful but a delightful dance of textures and tastes. It’s the perfect dish to bring warmth and a festive vibe to your table while keeping things fresh and light. Whether you’re serving it alongside your Sunday roast or packing it for a picnic, this recipe offers a comforting reminder of autumn’s bounty in every bite.
Ingredients You’ll Need
Choosing the right ingredients for the Fall Harvest Pasta Salad Recipe is the secret to its charm. Each one is simple yet essential, contributing a unique note that harmonizes in the final dish. From tender roasted vegetables to crunchy pecans and creamy feta, this salad is all about balancing flavors and textures beautifully.
- 12 oz pasta: Opt for a short pasta like rotini or penne that holds the dressing and ingredients well.
- 1 cup butternut squash, diced: Adds a naturally sweet and mellow roasted flavor perfect for fall.
- 1 cup Brussels sprouts, halved: Offers a slight bitterness and crunchiness when roasted, balancing the sweetness.
- 1 cup cranberries: Fresh or dried, these bring a tart contrast and vibrant color.
- 1/2 cup pecans, chopped: Provides a satisfying crunch and nutty depth.
- 1/2 cup feta cheese, crumbled: Adds creaminess and a salty tang to the salad.
- 1/4 cup olive oil: A good-quality olive oil ensures a smooth and luscious coating.
- 2 tbsp balsamic vinegar: Brings a touch of acidity and sweetness that ties everything together.
- Salt and pepper to taste: Essential for seasoning and enhancing all the natural flavors.
- Fresh parsley for garnish: Adds a pop of color and a fresh herbal note as a finishing touch.
How to Make Fall Harvest Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your pasta according to the package directions until it’s al dente. This ensures it’s tender but still has a bite, perfect for holding up to the roasted vegetables and dressing. Once cooked, drain and set it aside to cool slightly, so it won’t wilt the other ingredients when mixed.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the butternut squash and Brussels sprouts, caramelizing their edges for deep flavor without drying them out.
Step 3: Roast the Vegetables
Toss the diced butternut squash and halved Brussels sprouts with olive oil, then season generously with salt and pepper. Spread them out on a baking sheet in a single layer so they roast evenly. Pop them into the oven and roast for about 20-25 minutes until tender and beautifully golden, which brings out their natural sweetness and richness.
Step 4: Combine the Ingredients
In a large bowl, combine the cooled pasta with the freshly roasted vegetables, cranberries, chopped pecans, and crumbled feta. This blend creates a beautiful balance: nutty crunch, creamy cheese, sweet and tangy fruits, and savory veggies all mingling together.
Step 5: Dress the Salad
Drizzle balsamic vinegar over the mixture, then toss gently but thoroughly to coat every bite. The balsamic adds a subtle zip of acidity that brightens up the flavors, tying the whole salad together in a harmonious way.
Step 6: Serve It Up
This salad tastes amazing whether served chilled or at room temperature. Giving it a little chill can meld the flavors nicely, making it a refreshing dish on warmer days, while room temperature service highlights the roasted warmth of the vegetables. Add fresh parsley right before serving to brighten it all up.
How to Serve Fall Harvest Pasta Salad Recipe
Garnishes
A sprinkle of fresh parsley is the simplest yet most effective garnish for this salad, lending a fresh herbal brightness and that gorgeous green pop against the warm autumnal colors. For an extra touch, you can add a few extra crumbled feta or even some toasted pecans on top just before serving.
Side Dishes
Because this Fall Harvest Pasta Salad Recipe is rich with textures and flavors, it pairs beautifully with simple main dishes. Think roast chicken, grilled pork chops, or even a hearty lentil soup. It can also serve as the centerpiece of a vegetarian meal, accompanied by crusty bread and a crisp apple cider.
Creative Ways to Present
Want to wow your guests? Serve this pasta salad in individual mason jars for a charming rustic touch or hollow out small pumpkins or squashes to use as edible bowls. Layering the ingredients visibly in a clear bowl also highlights all the vibrant fall colors and makes it irresistible just to look at.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it even tastier the next day. Just give it a gentle toss before serving to refresh the textures.
Freezing
While the roasted vegetables and pasta can be frozen separately, it’s best not to freeze the fully assembled Fall Harvest Pasta Salad Recipe. The fresh ingredients like cranberries and feta, along with the dressing, might change texture during freezing and thawing.
Reheating
If you prefer to enjoy the salad warm, gently reheat just the roasted vegetables and pasta in a microwave or skillet, then combine with the cold ingredients like cranberries, pecans, and feta. This protects the delicate textures and flavors while still offering a comforting warm dish.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While short shapes like rotini or penne work best for capturing the dressing and ingredients, feel free to use farfalle, shells, or elbows depending on what you have on hand.
Are dried cranberries okay if fresh aren’t available?
Yes, dried cranberries work well and add a concentrated sweetness. Just be mindful to pick varieties without added sugars if you want to keep the flavors balanced.
Can I substitute the pecans with another nut?
Certainly! Walnuts, almonds, or even pumpkin seeds can add a lovely crunch and nutty flavor that pairs beautifully with the salad’s components.
What if I don’t have balsamic vinegar?
Red wine vinegar or apple cider vinegar mixed with a touch of honey are great alternatives that will give a similar sweet-and-tart kick to the salad.
Is this salad suitable for vegans?
To make the Fall Harvest Pasta Salad Recipe vegan, simply omit the feta cheese or replace it with a vegan cheese alternative or toasted tofu cubes for a similar texture and flavor boost.
Final Thoughts
This Fall Harvest Pasta Salad Recipe is hands down one of those dishes that fills your kitchen with warmth and your heart with comfort. It’s approachable, vibrant, and packed with flavors that celebrate the season in every forkful. I wholeheartedly encourage you to give it a try soon—whether for a weeknight dinner or a festive gathering, it’s guaranteed to become a cherished favorite that you’ll want to make again and again.
Print
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, sweet cranberries, crunchy pecans, and creamy feta cheese, all tossed in a tangy balsamic vinaigrette. Perfect for a cozy autumn meal or a festive side dish.
Ingredients
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
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside to cool completely before mixing.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Vegetables: In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
- Combine 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 the balsamic vinegar over the salad and gently toss everything together until well combined, ensuring even distribution of flavors.
- Serve: Garnish with fresh parsley and serve the pasta salad chilled or at room temperature for optimal flavor and texture.
Notes
- To save time, use pre-diced butternut squash available in stores.
- Substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the feta or substitute with a plant-based cheese.
- Make the salad ahead of time and refrigerate to allow flavors to meld.
- Add a splash of orange juice or zest for an extra citrusy note.
