Fall Harvest Pasta Salad Recipe

Introduction

This Fall Harvest Pasta Salad is a delightful blend of roasted vegetables, tangy cranberries, and creamy feta that captures the cozy flavors of the season. It’s perfect for a light lunch or a vibrant side dish that everyone will crave.

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 evenly on a baking sheet.
4. Step 4: Roast the vegetables in the oven for 20-25 minutes until they are 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 ingredients.
7. Step 7: Serve the salad chilled or at room temperature, depending on your preference.

Tips & Variations

• Swap pecans for walnuts or almonds for a different nutty flavor.
• Add a handful of fresh herbs like parsley or thyme for extra freshness.
• Use dried cranberries if fresh are not available, adjusting sweetness as needed.
• For added protein, toss in some cooked chicken or chickpeas.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so allow it to come to room temperature or enjoy straight from the fridge. Toss gently before serving if ingredients have settled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you prefer, like rotini, penne, or farfalle, works well in this salad.

Is this salad vegan-friendly?

To make it vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative.

Fall Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This vibrant Fall Harvest Pasta Salad combines tender roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and tangy feta cheese. Tossed with a simple balsamic vinaigrette, it’s a perfect seasonal dish served chilled or at room temperature that captures the essence of autumn flavors in every bite.

• Author: Nora
• 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

• 12 oz pasta

Roasted Vegetables

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

Salad Add-ins

• 1 cup cranberries
• 1/2 cup pecans, chopped
• 1/2 cup feta cheese, crumbled

Dressing

• 2 tbsp balsamic vinegar

Instructions

1. Cook the pasta: Cook the pasta according to package instructions until al dente. Once cooked, drain the pasta well and set aside to cool.
2. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
3. Prepare vegetables: In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper, making sure each piece is well coated.
4. Roast vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
5. Combine salad ingredients: In a large mixing bowl, combine the cooked pasta, roasted vegetables, fresh cranberries, chopped pecans, and crumbled feta cheese.
6. Add dressing and toss: Drizzle the balsamic vinegar over the salad and toss gently until everything is evenly coated and mixed.
7. Serve: Serve the pasta salad chilled or at room temperature, making it ideal for a seasonal side dish or light meal.

Notes

• You can substitute dried cranberries if fresh are not available, but adjust sweetness to taste.
• To make this dish vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
• Roast vegetables on a single layer to ensure even cooking and caramelization.
• This salad can be made a day ahead to allow flavors to meld.
• For added texture, consider toasting the pecans before adding.

Keywords: Fall pasta salad, roasted butternut squash, Brussels sprouts salad, autumn salad, pasta salad with cranberries and feta