Fall Harvest Pasta Salad Recipe

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Welcome the Flavors of Fall Harvest Pasta Salad Recipe

There’s something so comforting about the rich colors and cozy flavors of fall, and this Fall Harvest Pasta Salad Recipe captures that season’s spirit in every bite. It’s the kind of dish I love making when the cool air starts swirling outside—perfect for family dinners or casual get-togethers with friends. The sweet roasted butternut squash, crisp Brussels sprouts, and tart cranberries create a bubbly, fragrant medley you’ll want to make again and again. You’ll enjoy how easy it is to pull together, yet it feels special enough to serve at weekend meals or holiday lunches. Plus, it’s lovely served chilled or at room temperature, making it a convenient, crowd-pleasing option that tastes as bright as a crisp fall afternoon.

Market Basket & Pantry Picks

Choosing the right ingredients makes all the difference in your Fall Harvest Pasta Salad Recipe. Freshness is key, especially for the butternut squash and Brussels sprouts, which bring that golden crisp and deep caramelized flavor after roasting. You’ll find that a good-quality olive oil and a robust balsamic vinegar really lift all the flavors together beautifully.

• 12 oz pasta – I prefer short shapes like rotini or penne to catch every bit of dressing and veggies.
• 1 cup butternut squash, diced – Pick firm, bright orange squash without blemishes.
• 1 cup Brussels sprouts, halved – Fresh and compact heads are best for roasting crisp edges.
• 1 cup cranberries – Fresh or frozen both work; they add that tangy pop.
• ½ cup pecans, chopped – Raw pecans toast quickly to highlight a mellow nuttiness.
• ½ cup feta cheese, crumbled – Choose creamy feta for richness without overpowering.
• ¼ cup olive oil – Extra virgin for the best flavor and aroma.
• 2 tbsp balsamic vinegar – Look for a quality aged variety for a subtle sweetness.
• Salt and pepper to taste – Season well to bring all the elements together.

Cook Fall Harvest Pasta Salad Recipe Step by Step

Making this Fall Harvest Pasta Salad Recipe is such a breeze, and chopping the veggies while the pasta boils sets you up for a smooth process. Here’s how I like to build those cozy fall flavors one step at a time.

1. Cook the pasta: Bring a big pot of salted water to boil and cook the pasta according to package instructions until just tender. Drain and set aside to cool a bit.
2. Preheat and prepare veggies: While pasta cooks, preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper so each piece glistens with seasoning.
3. Roast to perfection: Spread the veggies evenly on a baking sheet and roast for 20-25 minutes. You’re aiming for tender centers with golden crisp edges — the smell is seriously irresistible!
4. Combine it all: In a large bowl, mix the cooked pasta with the roasted veggies, fresh cranberries, chopped pecans, and crumbly feta cheese. The colors alone are a feast for the eyes.
5. Toss with dressing: Drizzle balsamic vinegar over the salad and gently toss everything to combine evenly. Taste and tweak salt and pepper to your liking.
6. Serve and enjoy: Serve this salad chilled or at room temperature — either way, it bursts with cozy, crunchy, and tangy goodness that’s hard to resist!

Serving the Dish with Flair

I love how versatile this Fall Harvest Pasta Salad Recipe is when it comes to serving. Whether you dish it up for a simple weeknight dinner or bring it to a festive potluck, its vibrant look and layered textures always impress. You’ll find everyone comes back for seconds — especially when you plate it with a fresh sprig of herbs or a dusting of extra feta for that bubbly finish.

Fun Variations with Fall Harvest Pasta Salad Recipe

• Add cooked apples or pears for a juicy, sweet contrast to the earthy veggies.
• Swap pecans for toasted walnuts or almonds to mix up the texture.
• Mix in fresh herbs like sage or parsley to brighten the flavors.
• Use goat cheese instead of feta for a creamy tangier bite.
• Drizzle with maple syrup and a pinch of cinnamon for a cozy seasonal twist.
• Incorporate cooked quinoa or farro for a hearty grain upgrade.

Make-Ahead & Storage Tips

• Refrigerate: Keep the salad covered in the fridge up to 3 days; toss just before serving.
• Freeze: Not recommended to freeze due to texture changes in roasted veggies and feta.
• Reheat: If you want it warm, gently reheat the salad without cranberries and pecans, then stir them in after warming.
• Prep Ahead: Roast veggies a day in advance, then assemble when ready to save time.

Fall Harvest Pasta Salad Recipe FAQs

• Can I use other pasta shapes? Absolutely! Spiral, shells, or bowties all hold up well and trap the dressing nicely.
• Are dried cranberries okay to use? Yes, but fresh or frozen cranberries bring a fresher tartness that balances the salad better.
• Is this salad gluten-free? It’s easy to adapt—with gluten-free pasta, this Fall Harvest Pasta Salad Recipe stays just as delicious.
• Can I make it vegan? Sure! Replace feta cheese with a plant-based alternative or nutritional yeast for that cheesy flavor.
• How far ahead can I prepare it? You can prep the veggies and pasta up to 1 day ahead and assemble the salad the day you plan to serve.

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