Fall Harvest Pasta Salad Recipe

<pWhenever the leaves start turning golden and the air smells crisp, I start craving my Fall Harvest Pasta Salad Recipe. It’s one of those dishes that instantly feels like a warm hug—you might remember bringing it to that last potluck or serving it at a cozy family dinner. The mix of roasted veggies, tangy feta, and sweet cranberries always impresses everyone, and I love how it can be made ahead of time for easy entertaining. Trust me, once you try this salad, your friends and family will be asking for it on repeat.

The aroma of roasting butternut squash and Brussels sprouts fills the kitchen with cozy notes, while the vivid colors—from vibrant orange to deep green and ruby reds—make this Fall Harvest Pasta Salad Recipe irresistible to your eyes and your appetite. The olive oil roasted veggies have a caramelized edge that contrasts beautifully with the creamy feta and the pop of tart cranberries. You’ll enjoy how the balsamic vinegar adds a subtle zing, brightening each bite without overpowering the ingredients.

If you’re new to pasta salads or roasting vegetables, don’t worry! I’ll walk you through each step carefully so you get the perfect texture and flavor every time. Feel free to customize based on what you have—this recipe is forgiving and adaptable, making it one of my go-to dishes all autumn long.

Gather Your Ingredients

Ingredients You’ll Need

Before diving into the kitchen, it helps to have everything pre-measured and ready to go. Exact measurements and a printable version live at the end of this post so you don’t miss a thing.

• Pasta: Choose your favorite shape; penne or rotini hold the dressing well.
• Butternut squash: Adds a sweet, creamy roasted flavor; peel and dice evenly for quick cooking.
• Brussels sprouts: Halved for crisp-tender roasting and a slight bite.
• Cranberries: Fresh or dried—fresh adds juiciness, dried provides chewy tartness.
• Pecans: Chopped for crunch; walnuts or almonds make fine substitutes.
• Feta cheese: Crumbled for salty creaminess; goat cheese can work if preferred.
• Olive oil: For roasting and dressing; extra virgin gives the best flavor.
• Balsamic vinegar: Adds tang and sweetness; aged balsamic deepens flavor.
• Salt and pepper: To taste; balances and enhances all other flavors.

If you want to swap ingredients, roasted sweet potatoes can replace butternut squash, and dried cherries can stand in for cranberries. Don’t hesitate to tailor it to your pantry or preferences—this recipe plays well with variations.

Kitchen Tools Required

• Large pot: For boiling pasta evenly without sticking.
• Baking sheet: Needed to roast vegetables evenly in one layer.
• Mixing bowl: A big one to combine all ingredients without spills.
• Sharp knife and cutting board: For safe, precise dicing and halving veggies.
• Spatula or spoon: For tossing the salad without crushing the ingredients.

How to Make Fall Harvest Pasta Salad Recipe

Ready to get cooking? Let’s break it down into simple steps so you nail the flavors and textures that make this salad so crave-worthy.

1. Cook the pasta: Boil your pasta in salted water according to package instructions until al dente—firm but cooked through. Drain and set aside to cool. This prevents mushiness in your salad.
2. Prep the veggies: Preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper so every piece is lightly coated.
3. Roast the vegetables: Spread the veggies evenly on a baking sheet and roast for 20–25 minutes. Look for caramelized edges and tender centers—this brings out their natural sweetness and enhances texture.
4. Combine salad ingredients: In a large bowl, mix cooled pasta, roasted veggies, cranberries, chopped pecans, and crumbled feta cheese.
5. Toss with dressing: Drizzle balsamic vinegar over the salad and gently toss to coat everything evenly without breaking up the ingredients.
6. Serve or chill: This salad is delicious room temperature or cold. Let it chill in the fridge if you prefer a refreshing, crisp bite.

How to Serve

Fall Harvest Pasta Salad Recipe Taste Enhancers

Try sprinkling a little extra toasted pecans or an extra crumble of feta just before serving for an exciting flavor boost. A light drizzle of honey or maple syrup can add a sweet glaze that complements the roasted squash beautifully.

Fall Harvest Pasta Salad Recipe Tasty Combos

This salad pairs wonderfully with roasted chicken, grilled sausages, or even a crisp apple cider cocktail. For a vegetarian meal, serve alongside warm, crusty bread or a simple lentil soup to keep the seasonal vibes going.

Fall Harvest Pasta Salad Recipe Serving Tips

Serve in large bowls for family-style meals or portion into cute mason jars for on-the-go lunches. It also makes a thoughtful addition to a picnic basket or holiday potluck spread—just toss the salad gently before serving to freshen flavors.

Easy Variations

• Swap pecans for walnuts or toasted pumpkin seeds for different crunch textures.
• Use goat cheese instead of feta for a milder creamy flavor.
• Make it vegan by omitting cheese and adding marinated tofu cubes.
• Add fresh herbs like parsley or thyme for extra brightness.
• Mix in roasted sweet potatoes if butternut squash isn’t available.
• For a gluten-free option, use gluten-free pasta varieties.

Storing and Reheating Tips

• Store the salad in an airtight container in the fridge for up to 3 days.
• Give it a gentle stir before serving to redistribute the dressing.
• Best served chilled or at room temperature; avoid reheating to maintain texture.
• If you prefer warm veggies, reheat the roasted squash and Brussels sprouts separately and toss with the cold pasta and other ingredients.

Common Questions

• Can I use dried cranberries in this salad? Absolutely, though fresh cranberries add juicier tang. If using dried, you might soak them briefly in warm water to soften.
• What’s the best pasta to use? Short pasta like penne, rotini, or farfalle works best as they catch all the flavors and textures nicely.
• Can I make this salad ahead of time? Yes! It actually tastes better after a few hours in the fridge when flavors meld, just toss lightly before serving.
• Is this salad gluten-free? It can be by choosing gluten-free pasta varieties; all other ingredients are naturally gluten-free.
• How do I keep the salad from getting soggy? Make sure to cool pasta completely and roast vegetables without crowding the pan to avoid steam.

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