Fall Harvest Pasta Salad

There’s something magical about fall—the colors of the trees, the crispness in the air, and, of course, the bounty of seasonal produce just waiting to be turned into comforting meals. Today, I’m thrilled to share one of my absolute favorite recipes with you: a vibrant Fall Harvest Pasta Salad. This dish perfectly embodies the essence of autumn and brings together a kaleidoscope of flavors and textures that’ll make your taste buds dance with joy. Trust me, once you make it, you’ll find yourself returning to this recipe again and again, especially for gatherings or cozy weeknight dinners.

Reasons to try it

What makes this pasta salad a standout? It’s all about the balance of flavors and textures! Imagine tender roasted butternut squash caramelized to perfection, popping with sweetness, and the tangy burst of cranberries, whether you choose fresh or dried. Then there’s creamy feta cheese that adds a salty richness, and the delightful crunch of pecans for that comforting nutty note. This dish is not only visually stunning with its warm hues, but it’s also a hearty meal packed with nutrients. The combination of pasta and seasonal ingredients means you’re not just feeding your appetite, but also nurturing your body. Plus, it’s incredibly versatile! Serve it warm or cold, make it ahead for meal prep, or bring it along to your next potluck. You’ll find it’s a showstopper no matter the occasion!

Gather these ingredients

Let’s round up the beautiful cast that makes this pasta salad sing:

• 8 oz pasta: You can choose your favorite! Penne or farfalle work wonderfully here, but feel free to go with whatever you have.
• 1 small butternut squash, diced: This glorious gourd is sweet and nutrient-rich. It can be a little tricky to peel, so be sure to use a sharp knife—your fingers will thank you!
• 1 cup cranberries (fresh or dried): Fresh cranberries deliver a tart punch, while dried ones offer a chewy, sweet contrast—choose according to your preference.
• 1/2 cup feta cheese, crumbled: This adds a creamy texture and a salty bite. If you’re looking for a dairy-free option, you could use a homemade cashew cheese or omit it entirely.
• 1/4 cup pecans, chopped: Their earthy crunch offers a delightful surprise in every bite. Toast them lightly before adding for an extra layer of flavor—just don’t turn your back on them!
• 1/4 cup red onion, finely chopped: The sharpness of the onion cuts through the richness and adds brightness to the dish.
• 2 tablespoons olive oil: A healthy fat that’s perfect for roasting and dressing. Extra virgin is a great choice for its robust flavor.
• 1 tablespoon apple cider vinegar: This tangy addition brightens everything up and complements the sweetness of the squash perfectly.
• Salt and pepper to taste: Season according to your tastes—these are your best friends in the kitchen.
• Fresh parsley, for garnish: A sprinkle of vibrant green not only adds an aesthetic touch but also brings a fresh brightness to the finished dish.

The cooking process explained

Alright, let’s dive into how to make this sumptuous salad:

1. Preheat the oven to 400°F (200°C). This is the sweet spot for roasting to get that beautiful caramelization on the squash.

2. Spread the diced butternut squash on a baking sheet and drizzle with olive oil. Toss it around until it’s well coated, and spread it evenly. Roast for about 25-30 minutes, or until fork-tender and just starting to brown. Flip halfway through to ensure even cooking.

3. While the squash is roasting, bring a pot of salted water to a boil and cook your pasta according to package instructions. Drain it when it’s al dente and set it aside to cool.

4. In a large mixing bowl, combine your roasted butternut squash, cooked pasta, cranberries, feta cheese, pecans, and finely chopped red onion. Give it a gentle toss to mix everything together—just enough to combine without breaking the squash or feta.

5. In a separate small bowl, whisk together the remaining olive oil, apple cider vinegar, salt, and pepper. Drizzle this dreamy dressing over your salad and toss gently to coat all those gorgeous ingredients.

6. Don’t forget to garnish with fresh parsley before serving. It’s like the green bow on a beautifully wrapped present!

Best way to enjoy it

This pasta salad is a versatile gem that can take center stage or play a supporting role at any meal. It’s perfect as a solo lunch, a side dish for grilled chicken or roasted turkey, or even as a main course if you’re in the mood for something light yet filling. If you really want to elevate the experience, consider pairing it with a crisp white wine or a spiced herbal tea. Your taste buds deserve a little love!

How to store and freeze

Have leftovers? Lucky you! This salad keeps surprisingly well in the refrigerator. Store it in an airtight container, and it should stay fresh for about 3-4 days. Just give it a good toss before serving, as the dressing might settle a bit. If you want to freeze some, I recommend skipping the dressing and keeping the salad separate. It’ll save you some texture when thawed. When you’re ready to dig in again, just thaw, mix in your dressing, and enjoy!

Helpful cooking tips

Here are a few nuggets of wisdom to ensure your pasta salad turns out perfectly:

• Roast the squash until it’s caramelized. You want those sweet edges to bring out the flavor more.
• Let the pasta cool completely before mixing to prevent it from absorbing all the dressing and becoming mushy.
• Taste as you go! Adjust salt, pepper, or vinegar according to your palate.
• Play around with herbs! Fresh thyme or sage would be delightful additions.

Recipe variations

Don’t be shy about changing things up! Here are some fun ideas:

• Swap out pasta for whole grain or a gluten-free version.
• Try adding arugula or spinach for some leafy greens in the mix.
• Want it spicier? Toss in a pinch of red pepper flakes or some chopped jalapeños!
• If you love sweetness, consider adding diced apples or pears—think about a fall orchard experience.

Ingredients list

• 8 oz pasta (any type)
• 1 small butternut squash, diced
• 1 cup cranberries (fresh or dried)
• 1/2 cup feta cheese, crumbled
• 1/4 cup pecans, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley, for garnish

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Spread the diced butternut squash on a baking sheet; drizzle with olive oil. Roast for about 25-30 minutes until tender.
3. Cook the pasta according to package instructions; drain and cool.
4. In a large bowl, combine roasted squash, pasta, cranberries, feta, pecans, and red onion.
5. In a small bowl, mix olive oil, apple cider vinegar, salt, and pepper. Pour this dressing over the salad and toss gently.
6. Garnish with fresh parsley and serve.

FAQs

• How long does it take to prepare? About 10-15 minutes for prep, plus roasting and cooking time—so just under an hour total.
• Can I make it ahead of time? Absolutely! It keeps well in the fridge for 3-4 days, so it’s great for meal prep.
• What can I substitute for feta? Crumbled goat cheese or even a vegan feta work wonderfully.
• How spicy is it? This recipe isn’t spicy unless you add additional heat, so feel free to tailor it to your liking!
• What goes well with this dish? It pairs beautifully with roasted meats or makes a light lunch on its own!

I genuinely hope you give this Fall Harvest Pasta Salad a whirl! It’s colorful, nourishing, and sure to bring a smile to your face as the leaves change. Join in on the conversation by trialing this recipe, and feel free to share your twists and adaptations. Let’s cook up some delicious memories together!

Print Recipe

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Fall Harvest Pasta Salad

Cooking Method: Mixing, Roasting Courses: Lunch, Main Course, Side Dish Recipe Keys: C Comfort Food E Easy H Holidays Vegetarian Meals W Weeknight

Difficulty: Beginner Prep Time Cook Time Total Time 45 hrs

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 10 Calories: 400

Best Season: Fall

Description

Enjoy this hearty Fall Harvest Pasta Salad, perfect for gatherings or cozy weeknight dinners!

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 8 oz pasta (any type) (Penne or farfalle work well.)
• 1 small butternut squash, diced (Use a sharp knife to peel.)
• 1 cup cranberries (fresh or dried) (Choose according to your preference.)
• ¹⁄₂ cup feta cheese, crumbled (Can substitute with dairy-free options.)
• ¹⁄₄ cup pecans, chopped (Toast for extra flavor.)
• ¹⁄₄ cup red onion, finely chopped (Adds brightness to the dish.)
• 2 tablespoons olive oil (Extra virgin is recommended.)
• 1 tablespoon apple cider vinegar (Balances the sweetness of the squash.)
• to taste salt and pepper (Season according to personal taste.)
• for garnish fresh parsley (Adds a vibrant aesthetic.)

Instructions

Cooking Steps

1. Preheat Oven

   Preheat the oven to 400°F (200°C).
   Mark as complete

2. Roast Squash

   Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until fork-tender.
   Flip halfway through.
   Mark as complete

3. Cook Pasta

   In a pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside to cool.
   Mark as complete

4. Combine Ingredients

   In a large bowl, mix roasted squash, pasta, cranberries, feta cheese, pecans, and red onion gently.
   Combine without breaking the squash or feta.
   Mark as complete

5. Make Dressing

   In a small bowl, whisk together the remaining olive oil, apple cider vinegar, salt, and pepper.
   Drizzle over salad and toss gently.
   Mark as complete

6. Garnish and Serve

   Garnish with fresh parsley before serving.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 10mg4%

Sodium 300mg13%

Potassium 450mg13%

Total Carbohydrate 60g20%

Dietary Fiber 8g32%

Sugars 5g

Protein 12g24%

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Vitamin A 800 IU

Vitamin C 12 mg

Calcium 150 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 6 mcg

Thiamin 0.3 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0.2 mg

Folate 50 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 100 mg

Iodine 0 mcg

Magnesium 40 mg

Zinc 1 mg

Selenium 3 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Fall Harvest, Pasta Salad, Butternut Squash, Healthy Recipe, Autumn Ingredients