If you’re looking to capture the essence of autumn in one vibrant, delicious dish, this Fall Harvest Pasta Salad Recipe is exactly what you need. Bursting with seasonal flavors like roasted butternut squash, fresh Brussels sprouts, crisp apples, and tangy cranberries, this salad is a colorful celebration of everything we love about fall. Paired with nutty pecans and creamy feta, it effortlessly balances sweet, savory, and crunchy elements into a satisfying pasta dish that feels just as hearty as it does fresh. Whether you’re hosting a gathering or craving a comforting lunch, this recipe will quickly become your new favorite seasonal go-to.
Ingredients You’ll Need
This Fall Harvest Pasta Salad Recipe thrives on simple, wholesome ingredients that each bring their own special touch to the dish. From the nutty textures to the rich caramelization from roasting, every item you’ll use contributes to an irresistible flavor and a beautiful autumn palette on your plate.
- 8 ounces pasta (rotini or bowtie): Holds the dressing well and offers a fun shape that catches every bite of goodness.
- 1 cup cubed butternut squash: Adds a sweet, tender roasted note that perfectly complements the other fall flavors.
- 1 cup Brussels sprouts, halved: Roasted to caramelized perfection, these deliver a slight bitterness that balances sweetness.
- 1 large apple, diced: Provides crispness and juicy freshness that lightens the salad.
- 1/4 cup dried cranberries: Brings bursts of tart and chewy texture that brighten up every forkful.
- 1/2 cup pecans, toasted: Adds a warm, nutty crunch that enhances the autumn theme.
- 3/4 cup crumbled feta cheese: Delivers a tangy creaminess that melts deliciously into the mix.
- 2 tablespoons olive oil: A vital base for roasting and dressing to bring everything together.
- 1 tablespoon balsamic vinegar: Offers a rich acidity that deepens the dressing’s flavor complexity.
- 1 teaspoon honey: Adds a subtle sweetness that balances the tangy and savory notes.
- 1/2 teaspoon Dijon mustard: Brings a gentle spicy kick to lift the dressing.
- Salt and pepper, to taste: Essential seasoning to make all the flavors pop.
How to Make Fall Harvest Pasta Salad Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a toasty 400°F (200°C). This sets the stage for roasting the butternut squash and Brussels sprouts until they’re tender and caramelized, creating that irresistible deep flavor you want in a fall salad.
Step 2: Cook the Pasta
While the oven heats, cook your pasta according to the package directions. Once perfectly al dente, drain the pasta and rinse it under cold water to stop the cooking process and keep it firm for the salad. Set it aside and let it cool down.
Step 3: Roast the Vegetables
Arrange your cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast these beauties for about 20 to 25 minutes, or until they’re tender and boast that gorgeous caramelized edge that adds a hint of sweetness with every bite.
Step 4: Combine the Salad Ingredients
In a large mixing bowl, toss together the cooled pasta, roasted squash and Brussels sprouts, diced apples, dried cranberries, toasted pecans, and crumbled feta. This colorful medley creates an exciting texture and flavor explosion — a true showcase of fall’s bounty.
Step 5: Make the Dressing
In a small bowl, whisk the remaining tablespoon of olive oil with balsamic vinegar, honey, Dijon mustard, salt, and pepper. This dressing is where all the components get tied together — the sweet, tangy, and savory notes perfectly coat the salad ingredients.
Step 6: Toss and Chill
Pour your dressing over the salad and gently toss everything until it’s beautifully coated. Then, let the salad chill for at least an hour in the fridge. This step is crucial because it allows the flavors to marry and deepen, making every bite wonderfully flavorful.
How to Serve Fall Harvest Pasta Salad Recipe
Garnishes
For garnishing, consider adding a sprinkle of fresh chopped parsley or thyme to brighten the dish visually and aromatically. A few extra pecan halves on top can elevate the presentation and add a delightful crunch just before serving.
Side Dishes
This pasta salad pairs fabulously with warm, hearty sides like roasted chicken or grilled sausages for a satisfying autumn meal. It’s also fantastic alongside a simple green salad or crusty bread if you prefer keeping it light but filling.
Creative Ways to Present
Elevate your Fall Harvest Pasta Salad Recipe by serving it in hollowed-out small pumpkins for a gorgeous, festive touch. Alternatively, present it in individual mason jars layered for a charming picnic option or grab-and-go lunch that dazzles.
Make Ahead and Storage
Storing Leftovers
Store your leftovers in an airtight container in the refrigerator. The salad holds up well for up to 3 days, with flavors continuing to blend even further, making it taste better the next day.
Freezing
This salad is best enjoyed fresh or chilled as the texture of roasted vegetables and apples changes after freezing. Freezing is not recommended since it can turn the salad mushy once thawed.
Reheating
If you prefer your Fall Harvest Pasta Salad Recipe warm, gently reheat just the roasted vegetables portion in the oven or microwave and then toss back with the pasta and cold ingredients to maintain texture. Avoid reheating the entire salad as the greens and cheese won’t fare well with heat.
FAQs
Can I use other types of pasta for this salad?
Absolutely! While rotini or bowtie pasta work best because they hold the dressing, you can substitute with penne, farfalle, or even fusilli. Just avoid very thin pasta types that might get lost in the mix.
How do I best toast pecans for the salad?
Toasting pecans is simple and enhances their flavor wonderfully. Just place them in a dry skillet over medium heat, shaking frequently for about 3-5 minutes until fragrant and lightly browned.
Can I make this recipe vegan?
Yes! To make it vegan, simply omit the feta or substitute it with a plant-based cheese alternative. You can also use maple syrup instead of honey in the dressing.
Is it okay to prepare the salad all at once?
Definitely. You can roast the vegetables, cook the pasta, and mix everything in advance. Just be sure to chill it for at least an hour before serving to help the flavors meld beautifully.
What apples work best in this salad?
Crisp and slightly tart varieties like Honeycrisp or Granny Smith work great. They maintain their crunch and add a refreshing bite without overpowering the other ingredients.
Final Thoughts
This Fall Harvest Pasta Salad Recipe is a true celebration of autumn’s best flavors and textures — vibrant, comforting, and easy to prepare. Once you try it, you’ll understand why it’s such a beloved seasonal favorite that friends and family keep asking for again and again. So go ahead, bring a taste of fall to your table and enjoy every delicious bite!
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Fall Harvest Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Pasta Salad is a vibrant and hearty dish combining roasted butternut squash and Brussels sprouts with sweet apples, dried cranberries, toasted pecans, and tangy feta cheese. Tossed in a honey-balsamic dressing, it offers a perfect balance of savory, sweet, and tangy flavors, making it ideal for autumn gatherings or as a satisfying side or main dish.
Ingredients
Salad Ingredients
- 8 ounces pasta (such as rotini or bowtie)
- 1 cup cubed butternut squash
- 1 cup Brussels sprouts, halved
- 1 large apple, diced
- 1/4 cup dried cranberries
- 1/2 cup pecans, toasted
- 3/4 cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Cook Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking, then set aside to cool.
- Roast Vegetables: Place the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and caramelized.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, toasted pecans, and crumbled feta cheese.
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
- Toss Salad: Pour the dressing over the pasta mixture and toss thoroughly to ensure all ingredients are coated evenly.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld before serving.
Notes
- Use rotini or bowtie pasta for the best texture and visual appeal.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant.
- Adjust honey and balsamic vinegar quantities to balance sweetness and acidity according to taste.
- This salad can be made a day ahead and keeps well refrigerated for up to 2 days.
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
