Name: Fall Harvest Pasta Salad for a Cozy Autumn Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 oz Pasta (Hearty base; consider whole wheat or gluten-free); 1 cup Roasted Butternut Squash (Natural sweetness; roasted sweet potatoes work well as a substitute); 1 cup Brussels Sprouts (Slightly bitter; can swap with zucchini or bell peppers); 1/2 cup Dried Cranberries (Sweet-tangy contrast; raisins or chopped apples can be alternatives); 1/2 cup Chopped Pecans (Delightful crunch; walnuts or sunflower seeds are substitutes); 1/4 cup Crumbled Feta Cheese (Creamy, tangy element; omit for vegan or replace with vegan cheese); 2 tbsp Balsamic Vinegar (Adds acidity; apple cider vinegar works as a substitute)

As the leaves turn golden and the air grows crisp, my kitchen transforms into a cozy haven filled with the scents of the season. This Fall Harvest Pasta Salad is my go-to dish for celebrating autumn’s bounty. Imagine sweet roasted butternut squash mingling with slightly bitter Brussels sprouts and tangy cranberries—this vegetarian delight truly embodies seasonal flavors. Not only is it a vibrant centerpiece for family gatherings and potlucks, but it also comes together in just 45 minutes. You’ll love how simple it is to prepare, while still being packed with wholesome ingredients. Are you ready to elevate your fall dining experience with this colorful and nutritious salad?

Why is this pasta salad perfect for autumn?

Heartwarming Comfort: This Fall Harvest Pasta Salad is a delightful dish that warms your soul, combining the sweetness of roasted butternut squash with the crunch of Brussels sprouts. Seasonal Freshness: Packed with vibrant autumn ingredients, it captures the essence of the season perfectly. Quick and Easy: Ready in just 45 minutes, it’s a fantastic solution for busy weeknights or last-minute gatherings. Crowd-Pleasing Flavor: The sweet-tangy cranberries and creamy feta provide a burst of flavor that will leave everyone asking for seconds. Versatile Variations: Customize with grilled chicken or chickpeas for added protein or switch up the vegetables based on what you have on hand. Toss it together and feel the cozy vibes—this salad truly embodies fall!

Fall Harvest Pasta Salad Ingredients

For the Salad
• 12 oz Pasta – A hearty base for the salad; consider whole wheat or gluten-free pasta for a healthy twist.
• 1 cup Roasted Butternut Squash – Adds natural sweetness and earthiness; roasted sweet potatoes work well as a substitute.
• 1 cup Brussels Sprouts – Offers a slight bitterness and satisfying crunch; feel free to swap with zucchini or bell peppers for variety.
• 1/2 cup Dried Cranberries – Brings a sweet-tangy contrast; raisins or chopped apples can be delightful alternatives.
• 1/2 cup Chopped Pecans – Introduces a delightful crunch along with healthy fats; walnuts or sunflower seeds are great substitutes.
• 1/4 cup Crumbled Feta Cheese – Provides a creamy, tangy element; omit for a vegan version or replace with vegan cheese for plant-based options.

For the Dressing
• 2 tbsp Balsamic Vinegar – Adds acidity and depth of flavor; apple cider vinegar works beautifully as a substitute.

This Fall Harvest Pasta Salad not only highlights the fantastic flavors of autumn but is also a versatile dish for any gathering!

Step‑by‑Step Instructions for Fall Harvest Pasta Salad

Step 1: Cook Pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and prevent it from becoming mushy when mixed with other ingredients.

Step 2: Roast Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the vegetables out in a single layer and roast for 20-25 minutes, flipping them halfway through, until they are golden brown and tender.

Step 3: Mix Salad
In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, dried cranberries, chopped pecans, and crumbled feta cheese. Use a spatula or tongs to gently toss the ingredients together, ensuring they are well combined and the vibrant colors of the Fall Harvest Pasta Salad shine through.

Step 4: Dress
Drizzle the balsamic vinegar over the salad mixture. Using your tongs or spatula, gently fold the dressing into the salad to ensure an even distribution of flavor without crushing the delicate ingredients. The balsamic vinegar will add the perfect tangy note to this autumn-inspired dish.

Step 5: Serve
For the best flavor, cover the salad and refrigerate it for 1-2 hours. This allows the ingredients to meld together beautifully. Once ready to serve, you can enjoy the chilled Fall Harvest Pasta Salad as is, or let it come to room temperature for a delightful, refreshing side dish.

What to Serve with Fall Harvest Pasta Salad

As you celebrate the flavors of autumn, let this delightful salad shine alongside dishes that enhance its vibrant taste.

Creamy Garlic Mashed Potatoes: The rich creaminess complements the salad’s textures, making for a warm, comforting side.
Savory Roast Chicken: Juicy, tender chicken paired with herbs brings out the earthiness of the roasted vegetables, creating a balanced meal.
Crispy Green Beans: Their fresh crunch and slight bitterness harmonize perfectly with the salad’s sweet and tangy elements, offering a lovely contrast.
Apple Cider Glazed Carrots: The sweet-tart flavor of carrots glazed with apple cider echoes the autumn vibes and enhances the meal’s seasonal appeal.
Herbed Focaccia Bread: Soft, flavorful bread is perfect for soaking up any leftover dressing, inviting you to savor every bite of the salad.
Pumpkin Spice Muffins: For a sweet finish, these muffins echo the autumnal theme while providing a cozy yet delightful dessert experience.

Make Ahead Options

These Fall Harvest Pasta Salad components are perfect for meal prep, allowing you to enjoy this delicious recipe with minimal fuss on busy days! You can roast the butternut squash and Brussels sprouts up to 3 days in advance, storing them in an airtight container in the refrigerator. Additionally, the pasta can be cooked and cooled for up to 24 hours prior, keeping it firm and ready to mix. When it’s time to serve, simply combine the prepped ingredients, add the cranberries, pecans, and feta, then drizzle with balsamic vinegar just before serving. This will ensure your salad stays fresh and vibrant, just as delicious as when first made!

How to Store and Freeze Fall Harvest Pasta Salad

Fridge: Store leftovers in an airtight container for up to 3 days. This helps maintain freshness while keeping the vibrant flavors intact.
Freezer: It’s best to avoid freezing this pasta salad, as the textures of the vegetables and pasta may become mushy upon thawing.
Serving Cold: For the best taste experience, serve the salad chilled or at room temperature—chilling allows flavors to meld beautifully.
Make-Ahead Tip: Prepare the salad a few hours in advance and keep the dressing separate until ready to serve for optimal freshness.

Fall Harvest Pasta Salad Variations

Feel free to get creative with your Fall Harvest Pasta Salad and make it your own!

Dairy-Free: Omit feta or replace it with a vegan cheese alternative for a dairy-free twist.
Protein-Packed: Add grilled chicken or chickpeas to boost protein content, making it even heartier.
Nut-Free: Substitute pecans with pumpkin seeds or sunflower seeds for a nut-free option.
Seasonal Twist: Incorporate diced kale or spinach for an extra boost of greens that complements autumn flavors beautifully.
Flavorful Finesse: Experiment with different dressings, like a mustard vinaigrette, to elevate the flavor profile of your salad.
Sweet Touch: Swap cranberries for pomegranate seeds for a burst of sweetness and a colorful flair.
Zesty Kick: Add a dash of red pepper flakes for a spicy kick to awaken your taste buds.
Whole Grain: Try swapping regular pasta with whole wheat or gluten-free pasta for a healthier alternative.

For more delightful inspirations, consider combining this salad with our Parmesan Chicken Pasta for a comforting meal or try the Pot Pie Pasta for a heartwarming twist that celebrates cozy flavors.

Expert Tips for Fall Harvest Pasta Salad

Pasta Cooking Tip: Rinse pasta with cold water immediately after cooking to prevent it from sticking together and becoming mushy in the salad.
Roasting Tip: Stir the vegetables halfway through roasting to ensure even caramelization and enhance their natural sweetness.
Flavor Building: Allow the salad to chill for at least 1-2 hours before serving; this melds the flavors of the Fall Harvest Pasta Salad beautifully.
Vegetable Substitutes: Feel free to swap out Brussels sprouts for zucchini or bell peppers if you prefer a different crunch or flavor.
Serving Freshness: If preparing ahead, keep the balsamic dressing separate until just before serving to maintain the salad’s fresh taste and texture.

Fall Harvest Pasta Salad Recipe FAQs

What type of pasta should I use?
Absolutely! You can use any pasta you like, but I recommend using small shapes like farfalle or rotini as they hold the dressing well. If you prefer a healthier option, whole wheat or gluten-free pasta works wonderfully in this Fall Harvest Pasta Salad.

How should I store leftovers of the salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the salad fresh, while allowing the flavors to develop. Just remember, the longer it sits, the milder the flavors may get, so enjoy it within that timeframe for the best taste!

Can this pasta salad be frozen?
It’s best to avoid freezing this pasta salad. Freezing can change the texture of the pasta and the roasted vegetables, potentially making them mushy. If you have leftover ingredients, consider storing them separately instead of freezing the whole salad.

What if my vegetables burned during roasting?
No worries! If your vegetables are slightly burnt, try to cut off the charred parts before mixing them into the salad. To prevent future issues, ensure to toss them halfway through roasting and keep an eye on them; roasting times can vary based on the oven.

Are there any dietary considerations for this salad?
Definitely! This Fall Harvest Pasta Salad is vegetarian, and you can easily make it vegan by omitting the feta cheese or using a plant-based alternative. If you’re preparing this for guests with allergies, always check the ingredients, especially the salad dressing and nuts, as they can be common allergens.