Fall Harvest Pasta Salad Recipe

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Start Here: Cozy Cravings with Fall Harvest Pasta Salad Recipe

There’s something truly comforting about the flavors of fall coming together in a single dish. That’s exactly what inspired my Fall Harvest Pasta Salad Recipe—a celebration of seasonal goodness with tender butternut squash, crisp Brussels sprouts, tangy cranberries, and creamy feta all tossed in a balsamic dressing. I first made this salad on a crisp autumn afternoon when I wanted something hearty yet fresh for a potluck, and it was an instant hit.

You’ll enjoy serving this salad warm or chilled, making it perfect for busy weeknights or relaxed weekend gatherings. The roasted veggies bring a sweet, nutty aroma that fills the kitchen with fall vibes, and the pecans add just the right crunch to keep it interesting. It’s a twist on pasta salad that feels both nostalgic and new, and I can’t wait for you to try it!

Prep Like a Pro

Getting organized before you start makes a huge difference when cooking, especially with a Fall Harvest Pasta Salad Recipe that’s all about layers of texture and flavor. I like to chop my veggies, measure the dressing ingredients, and set everything ready to go before the stove or oven heats up. It saves time and keeps the process stress-free.

• A large pot for boiling pasta
• Baking sheet lined with parchment paper
• Mixing bowls (one large for tossing)
• Cutting board and sharp knife
• Measuring spoons and cups
• Colander to drain pasta

Gather Your Ingredients

Accurate measuring really helps the flavors balance perfectly in this salad. You don’t want one ingredient overpowering the rest—so prepping ahead and using measuring tools can really keep you on track.

• Pasta: Look for a sturdy shape, like rotini or penne, that holds dressing well.
• Butternut squash: Diced into uniform pieces so they roast evenly.
• Brussels sprouts: Halved to let those crispy edges develop.
• Cranberries: Fresh or dried for a pop of tart sweetness.
• Pecans: Chopped and ready for that crunch boost.
• Feta cheese: Crumbled for creamy, salty bites.
• Olive oil & balsamic vinegar: Quality liquids really make a difference in the dressing.
• Salt & pepper: To taste, seasoning as you go.

If you’re out of Brussels sprouts, shredded kale or chopped broccoli works well too. And if feta isn’t your fave, goat cheese or a crumbled mozzarella can add creaminess without overpowering.

Step-by-Step to Fall Harvest Pasta Salad Recipe Bliss

Let’s break down each step so your Fall Harvest Pasta Salad Recipe turns out perfectly every time—cooking becomes fun when you know what to expect!

1. Cook the pasta: Bring a large pot of salted water to a boil. Toss in the pasta and cook until just al dente following the package instructions—this ensures your salad isn’t mushy later. Drain and set it aside to cool slightly.
2. Prepare the oven: Preheat your oven to 400°F (200°C). This temperature allows the vegetables to roast to tender perfection with caramelized edges.
3. Toss the veggies: In a bowl, coat the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Make sure each piece is coated so they roast evenly and develop that gorgeous golden color.
4. Roast to perfection: Spread the veggies in a single layer on a baking sheet. Roast for 20-25 minutes, checking at around 15 minutes to toss them gently, so everything softens but still holds a slight bite.
5. Mix it all up: In a large bowl, combine the cooked pasta, roasted veggies, cranberries, chopped pecans, and crumbled feta. Each bite should offer a balance of flavors and textures.
6. Dress and toss: Drizzle with balsamic vinegar, then gently toss to coat everything evenly. Taste and adjust salt and pepper as needed. The balsamic gives a bright tangy contrast that lifts the whole dish.
7. Chill or serve: You can serve this pasta salad right away at room temperature or chill it in the fridge for an hour to deepen the flavors—both ways are delicious!

Serve & Savor

When you’re ready to enjoy your Fall Harvest Pasta Salad Recipe, scoop it into a pretty bowl or plate to showcase those vibrant colors and textures. I love how the roasted orange squash pops against the green Brussels sprouts and red cranberries—it’s almost too pretty to eat. But trust me, once you take that first crunch, you’ll be hooked!

Creative Variations with Fall Harvest Pasta Salad Recipe

• Swap butternut squash for sweet potatoes or carrots for a sweet, earthy twist.
• Add cooked apple slices sautéed in cinnamon for a subtle spice note.
• Use walnuts or almonds instead of pecans for different crunch and flavor profiles.
• For a vegan version, omit feta and add marinated tofu or avocado chunks.
• Try a maple Dijon vinaigrette in place of balsamic for a richer dressing.
• Incorporate roasted chickpeas for extra protein and texture.

Make-Ahead, Store & Reheat

• Make the salad up to a day in advance and keep it chilled—flavors deepen beautifully overnight.
• Store leftovers in an airtight container in the fridge for 3-4 days.
• If you prefer it warm, gently microwave leftovers just until heated through, stirring halfway to avoid drying out.
• Roast veggies ahead and keep separately to mix fresh pasta and dressing when ready to serve.

Your Fall Harvest Pasta Salad Recipe Questions Answered

• Can I use frozen vegetables? Absolutely! Just thaw and pat dry before roasting to avoid sogginess.
• What pasta shape works best? Medium shapes like rotini, penne, or farfalle hold the dressing and veggies nicely.
• How do I keep the salad from getting watery? Drain your pasta thoroughly and toss everything well but gently to avoid releasing too much moisture.
• Can I make this gluten-free? Sure! Use gluten-free pasta brands and ensure your vinegar is gluten-free as well.
• Is this salad suitable for meal prep? Yes, it holds up well refrigerated and makes a nutritious lunch or side dish throughout the week.

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