There is truly something magical about the combination of roasted autumn vegetables, tangy vinegar, and crumbly feta cheese that makes this Fall Harvest Pasta Salad Recipe an absolute standout. Bursting with the vibrant colors and rich flavors of butternut squash, Brussels sprouts, cranberries, and toasted pecans, this salad is a celebration of the season’s bounty and a feast for both the eyes and the palate. Whether you’re looking for a hearty side or a light main dish, this pasta salad offers a perfect harmony of texture and taste that will leave you coming back for more.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, enhancing the overall flavor, texture, and visual appeal of the dish. The combination is simple but thoughtful, ensuring every bite is packed with seasonal goodness.
- 12 oz pasta: Choose your favorite variety, preferably a shape that holds dressing well, like rotini or penne.
- 1 cup butternut squash, diced: Roasting brings out its natural sweetness and adds a lovely softness.
- 1 cup Brussels sprouts, halved: When roasted, they gain a caramelized crispness that adds depth to the salad.
- 1 cup cranberries: Their tart juiciness brightens the dish and adds a pop of color.
- 1/2 cup pecans, chopped: Toasted for crunch and a nutty aroma balancing the other textures.
- 1/2 cup feta cheese, crumbled: Adds a creamy, tangy note that complements the roasted veggies.
- 1/4 cup olive oil: The base of the dressing that brings everything together smoothly.
- 2 tbsp balsamic vinegar: Provides acidity and a slightly sweet undertone to brighten the flavors.
- Salt to taste: Enhances all the natural flavors and rounds out the dish.
- Pepper to taste: Adds a mild heat that balances the sweetness and tanginess.
How to Make Fall Harvest Pasta Salad Recipe
Step 1: Prepare & Season Vegetables
Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts in a large bowl with a drizzle of olive oil, salt, and pepper. This simple seasoning is essential because it helps the vegetables caramelize beautifully when roasted, enhancing their natural flavors and developing a satisfying texture.
Step 2: Roast Vegetables
Spread the seasoned vegetables evenly on a baking sheet to ensure they roast rather than steam. Roast them for about 25 to 35 minutes, stirring halfway through, until they are tender and caramelized around the edges. Let the veggies cool completely after roasting to keep the salad from getting soggy and to let their flavors deepen.
Step 3: Cook Pasta
While the vegetables are roasting, cook the pasta according to package instructions in generously salted boiling water until just al dente. After draining, rinse the pasta immediately with cold water to stop the cooking process and to cool it down for the salad. This step is key to maintaining that perfect pasta texture in the final dish.
Step 4: Prepare Dressing
Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl until the dressing is well combined and slightly emulsified. This tangy yet smooth dressing is the perfect complement to the sweetness of the roasted veggies and the richness of the feta cheese.
Step 5: Assemble Salad
In your largest mixing bowl, combine the cooled pasta, roasted butternut squash and Brussels sprouts, fresh cranberries, and chopped pecans. This step is where all the textures and colors start coming together, promising a spectacular dish in every bite.
Step 6: Dress & Finish
Pour your homemade dressing generously over the salad mixture and toss gently to ensure every element gets a lovely coating. Then fold in the crumbled feta cheese very carefully to avoid breaking up the cheese too much. The feta adds a delightful tang and a creamy texture that elevates this salad into a true celebration of fall flavors.
Step 7: Chill & Serve
Cover the assembled salad and refrigerate it for at least one to two hours, allowing all the flavors to meld and deepen. This resting period is crucial to achieving that perfect harmony. Serve the pasta salad chilled or at room temperature, giving it a gentle stir right before serving to revive the freshness.
How to Serve Fall Harvest Pasta Salad Recipe
Garnishes
Adding a few extra garnishes can elevate your Fall Harvest Pasta Salad Recipe into a showstopper. Try sprinkling a handful of freshly chopped parsley or some toasted pumpkin seeds for added crunch and a hint of earthiness. A light drizzle of aged balsamic glaze on top can also add a beautiful sheen and a burst of flavor.
Side Dishes
This pasta salad pairs wonderfully with a variety of mains. Serve it alongside roasted chicken or grilled sausages for a hearty autumn feast. If you want something lighter, it also complements a simple green salad or crusty artisan bread, making your meal perfectly balanced and satisfying.
Creative Ways to Present
For a festive touch, serve the salad in hollowed-out mini pumpkins or gourds during fall gatherings. Layer it in clear glass jars for picnic or potluck settings, showcasing its beautiful vibrant colors. You can even top individual servings with a sprig of fresh herbs to brighten the presentation and tantalize the senses.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fall Harvest Pasta Salad Recipe in an airtight container in the refrigerator. It will maintain its freshness and flavor for up to three days, making it a perfect make-ahead dish for busy weekdays or unexpected guests.
Freezing
While freezing pasta salads isn’t always ideal due to texture changes, if you wish to freeze this dish, it’s best to do so without the feta cheese and dressing. Freeze the roasted vegetables and cooked pasta separately in airtight containers for up to one month. Thaw completely before assembling the salad and adding fresh dressing and cheese.
Reheating
This pasta salad is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmed, gently bring it to room temperature by letting it sit out for about 30 minutes before serving or warming it very briefly in the microwave without the feta cheese, then folding the cheese in afterwards.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini, penne, or farfalle work best because they hold onto dressing well, feel free to use what you have on hand. Just ensure it’s a shape that mixes easily and doesn’t get mushy when dressed.
Is it possible to make this recipe vegan?
Yes, simply omit the feta cheese or substitute it with a vegan alternative like crumbled tofu or cashew cheese. The salad’s flavors and textures will still shine beautifully.
How do I keep the salad from getting soggy?
The key is to cool both the roasted vegetables and pasta completely before combining and dressing the salad. This prevents steam from making everything mushy. Also, dressing it just before serving or chilling helps preserve freshness.
Can I add protein to this salad?
Definitely! Grilled chicken, roasted turkey, or even chickpeas make great additions that enhance the salad’s heartiness and turn it into a complete meal.
What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for a few minutes, stirring frequently, until fragrant and slightly browned. This process intensifies their nuttiness and adds a lovely crunch to your salad.
Final Thoughts
If you’re looking to bring autumn’s vibrant flavors to your table, I wholeheartedly encourage you to give this Fall Harvest Pasta Salad Recipe a try. It’s a gorgeous and delicious way to celebrate the season’s fresh produce while enjoying a hearty enough salad to satisfy any appetite. Once you make it, sharing this colorful, flavorful dish with friends and family will become one of your favorite fall traditions.
Print
Fall Harvest Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Pasta Salad combines tender roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and tangy feta cheese. Tossed in a simple balsamic and olive oil dressing, it’s a perfect seasonal dish that’s hearty, flavorful, and ideal for chilling ahead of time to meld the autumn flavors.
Ingredients
Vegetables & Fruits
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
Pasta & Nuts
- 12 oz pasta
- 1/2 cup pecans, chopped
Cheese
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Prepare & Season Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper to coat evenly.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the oven for 25-35 minutes, stirring halfway through, until the vegetables are tender and caramelized. Remove from the oven and allow to cool completely.
- Cook Pasta: Boil a large pot of generously salted water. Cook the 12 oz of pasta according to package instructions until al dente. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and pepper until the dressing is well combined and emulsified.
- Assemble Salad: In a very large mixing bowl, combine the cooled pasta, fully cooled roasted butternut squash and Brussels sprouts, 1 cup cranberries, and 1/2 cup chopped pecans. Mix gently to distribute ingredients evenly.
- Dress & Finish: Pour the prepared balsamic dressing generously over the pasta and vegetable mixture. Toss gently until all ingredients are coated evenly. Finally, fold in 1/2 cup crumbled feta cheese carefully to maintain texture.
- Chill & Serve: Cover the salad and refrigerate for at least 1-2 hours, preferably longer, to allow the flavors to meld beautifully. Before serving, stir gently again and adjust salt and pepper if needed. Serve chilled or at room temperature.
Notes
- Roasting the vegetables adds a natural sweetness and depth of flavor that enhances the salad.
- Cooling the pasta and roasted vegetables before mixing helps keep the salad fresh and prevents sogginess.
- Feel free to substitute pecans with walnuts or almonds for a different nutty flavor.
- Make the salad a day ahead to allow flavors to marry even better.
- This salad is versatile and can be served as a main dish or a side for fall gatherings or potlucks.
