If you’ve been searching for the perfect dish that captures the cozy, vibrant spirit of the season, look no further than this Autumn Harvest Fall Pasta Salad Recipe. It’s a delightful combination of roasted sweet potatoes and brussels sprouts, bright apple chunks, tangy dried cranberries, crunchy pecans, and creamy feta, all tossed with a sweet and tangy apple cider dressing. Each bite brings together warm, earthy flavors and fresh, crisp textures that celebrate everything wonderful about autumn.
Ingredients You’ll Need
The magic of this Autumn Harvest Fall Pasta Salad Recipe starts with simple, wholesome ingredients that each lend their own unique flavor, texture, and color to the salad. Together, they create a harmonious balance that’s both hearty and fresh.
- Whole wheat pasta: Rotini or penne work perfectly to hold all the chunky autumn goodness and add a nutty base.
- Sweet potato: Roasted until tender and caramelized, bringing natural sweetness and a comforting texture.
- Brussels sprouts: Adds a slightly crisp, earthy note that balances the sweeter elements.
- Apple: Provides juicy freshness and a crisp crunch that livens up the salad.
- Dried cranberries: Burst of tartness and chewy texture complement the creamy and savory flavors.
- Pecans: Roughly chopped for crunch and a buttery richness.
- Feta cheese: Crumbled to add a salty, creamy contrast throughout the salad.
- Olive oil: Used both for roasting and dressing to bring everything together with a smooth mouthfeel.
- Apple cider vinegar: In the dressing, it brings a tangy brightness that lifts all the other flavors.
- Maple syrup: Adds a gentle touch of sweetness that pairs beautifully with roasted veggies and apples.
- Dijon mustard: Provides a subtle spicy kick and emulsifies the dressing for perfect consistency.
- Salt and pepper: Essential seasoning to enhance every ingredient’s natural flavors.
How to Make Autumn Harvest Fall Pasta Salad Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the diced sweet potatoes and halved brussels sprouts with olive oil, salt, and pepper. Then spread them evenly on the baking sheet. Roasting caramelizes their natural sugars and softens the veggies perfectly, making them the star of your Autumn Harvest Fall Pasta Salad Recipe.
Step 2: Cook the Pasta
While your veggies roast for about 20 to 25 minutes, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions. Once it’s al dente, drain and rinse under cold water to cool and stop the cooking process. This step is crucial since you want your pasta to hold its shape and texture when mixing with all the other ingredients.
Step 3: Prepare the Dressing
In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined. This tangy, slightly sweet vinaigrette perfectly complements the heartiness of the pasta and the roasted veggies, brightening every bite in the Autumn Harvest Fall Pasta Salad Recipe.
Step 4: Combine All Ingredients
In a large mixing bowl, add your cooked pasta, roasted sweet potatoes and brussels sprouts, diced apples, dried cranberries, chopped pecans, and crumbled feta cheese. Pour the dressing over the salad and gently toss everything together to evenly coat each ingredient. Taste and add extra salt or pepper if desired to balance the flavors just right.
Step 5: Chill and Serve
For the best flavor, transfer your salad to a serving dish and refrigerate for at least 30 minutes. This resting time allows all the flavors in your Autumn Harvest Fall Pasta Salad Recipe to meld beautifully, making every mouthful a true celebration of the season’s bounty.
How to Serve Autumn Harvest Fall Pasta Salad Recipe
Garnishes
Adding garnishes can elevate your salad both visually and flavor-wise. Consider sprinkling extra toasted pecans or a few fresh herb leaves like parsley or thyme on top. A few more crumbles of feta cheese right before serving add creaminess and appeal to the eyes. Garnishes highlight the textures and colors that make this Autumn Harvest Fall Pasta Salad Recipe so inviting.
Side Dishes
This salad shines as a standalone lunch or as a side dish to heartier mains. It pairs exceptionally well with roasted chicken or turkey, enhancing a cozy autumn dinner spread. You can also serve it alongside warm crusty bread or a simple soup for a comforting meal that’s full of seasonal goodness.
Creative Ways to Present
For parties or potlucks, serve this salad in a hollowed-out pumpkin or a rustic wooden bowl to lean into the fall theme. Individual mason jars layered with salad make charming, portable servings with an element of surprise. The vibrant colors and textures of the salad make it a conversation starter no matter how you present your Autumn Harvest Fall Pasta Salad Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. To keep the textures fresh, it’s best to add any crunchy ingredients, like nuts, just before serving if possible. Give the salad a good stir before serving to redistribute the dressing.
Freezing
This particular Autumn Harvest Fall Pasta Salad Recipe is best enjoyed fresh and not recommended for freezing. The fresh apples, dressing, and roasted vegetables can change texture and flavor after thawing, so you’ll want to savor it within a few days instead.
Reheating
If you prefer the salad a bit warm, you can gently reheat it in the microwave for a short time, but be aware that the pasta and veggies will soften further. It’s lovely served cold or at room temperature to best enjoy the crisp apples and crunchy pecans.
FAQs
Can I use a different kind of pasta for this salad?
Absolutely! While whole wheat rotini or penne are recommended for their texture and flavor, you can swap in any short pasta shape you have on hand, like fusilli or farfalle. Just make sure it holds up well to tossing and dressing.
Is it okay to use regular white pasta instead of whole wheat?
Yes, regular pasta works fine if you prefer a lighter texture. Whole wheat adds nuttiness and extra fiber, but the salad’s flavors will still come through deliciously with white pasta.
Can I substitute the pecans with other nuts?
Definitely! Walnuts, almonds, or even pumpkin seeds make great substitutes. Choose nuts that offer a good crunch and complement the sweet and tangy profile of the salad.
How far in advance can I prepare this Autumn Harvest Fall Pasta Salad Recipe?
This salad can be made earlier in the day or even the night before. Just keep it refrigerated and add any delicate toppings like nuts or extra cheese just before serving for optimal freshness.
Is this salad suitable for a vegetarian diet?
Yes! This Autumn Harvest Fall Pasta Salad Recipe is naturally vegetarian. To make it vegan, replace the feta cheese with a plant-based alternative or omit it altogether.
Final Thoughts
There’s something truly special about this Autumn Harvest Fall Pasta Salad Recipe that perfectly captures the essence of the season in every bite. Whether you’re serving it at a family gathering or enjoying a cozy weekday lunch, it’s a dish that feels like a warm hug on a crisp fall day. I can’t wait for you to try it and make it a new favorite in your autumn cooking rotation!
Print
Autumn Harvest Fall Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and wholesome Autumn Harvest Fall Pasta Salad featuring roasted sweet potatoes and brussels sprouts, tossed with whole wheat pasta, crisp apples, dried cranberries, pecans, and feta cheese, all brought together by a tangy apple cider vinaigrette dressing. This hearty and colorful salad combines warm roasted vegetables with fresh, sweet, and nutty elements, perfect for a satisfying seasonal meal or side dish.
Ingredients
Main Ingredients
- 2 cups dry whole wheat pasta (rotini or penne)
- 1 medium-sized sweet potato, peeled and diced
- 1 cup brussels sprouts, halved
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/4 cup pecans, roughly chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toss Vegetables with Oil and Seasoning: Place the diced sweet potato and halved brussels sprouts on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss everything to coat evenly.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized. Then remove from the oven and allow them to cool.
- Cook the Pasta: While the vegetables are roasting, cook the whole wheat pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.
- Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
- Combine Salad Ingredients: In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing and Toss: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Season to Taste: Taste the salad and adjust with additional salt or pepper if needed.
- Chill Before Serving: Transfer the salad to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Notes
- Using whole wheat pasta adds fiber and a nutty flavor, enhancing the salad’s heartiness.
- If you prefer, you can substitute pecans with walnuts or almonds for a different nutty crunch.
- Make sure to rinse the pasta in cold water to prevent it from becoming mushy and to cool it for the salad.
- This salad can be made a few hours ahead, making it a great option for meal prepping or potlucks.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
