Fall Harvest Pasta Salad is your ticket to a cozy autumn feast that feels fresh, vibrant, and downright delicious. In this bowl, tender pasta meets the sweet earthiness of roasted butternut squash and the satisfying snap of Brussels sprouts, all mingling with crisp apple bites, tart cranberries, and toasted pecans. Every forkful offers a symphony of textures and flavors that celebrate the season’s bounty. It’s the kind of dish that brightens up a chilly day, bringing in a burst of color and a comforting warmth that only fall ingredients can deliver. Whether you’re looking for a hearty luncheon option, a festive holiday side, or an easy weeknight dinner, this pasta salad checks all the boxes with ease.
This vibrant pasta salad is not only a feast for your taste buds but also a celebration of healthy eating, packing fiber, vitamins, and good fats into each serving. Creamy crumbles of feta cheese add just the right tang, while a simple balsamic-honey dressing brings everything together with a gentle sweetness and a kick of Dijon mustard. The combination of textures—from the soft yet firm pasta to the crunchy pecans—keeps every bite interesting. Best of all, it’s incredibly simple to prepare, making it a beginner-friendly dish that doesn’t skimp on flair. Gather your ingredients, roll up your sleeves, and get ready to delight your friends and family with Autumn’s Best Flavors in a Bowl.
KEY INGREDIENTS IN FALL HARVEST PASTA SALAD
Every ingredient in this pasta salad plays a starring role, lending color, texture, or flavor that melds together in perfect harmony. From the backbone of rotini or bowtie pasta to the sweet-tart splash of dried cranberries, each component has been chosen to create a balanced, festive dish that shines at any fall gathering.
- Pasta
Acts as the hearty foundation, providing a neutral canvas that soaks up dressing and flavor. Choose rotini or bowtie for their nooks and crannies, perfect for holding bits of squash and cheese.
- Butternut squash
Roasting cubed squash brings out its natural sweetness and caramelizes the edges for a soft, melt-in-your-mouth texture that contrasts beautifully with firmer ingredients.
- Brussels sprouts
Halved and roasted, these add a satisfying crispiness and mild bitterness that balances the sweeter notes of apple and honey.
- Apple
Diced apples introduce a fresh, juicy snap that brightens the salad and provides a cool contrast to the warm roasted vegetables.
- Dried cranberries
These deliver chewy bursts of tartness that weave through the salad, cutting through richness and adding visual pops of ruby red.
- Pecans
Toasted pecans bring earthy depth and crunch, elevating mouthfeel and complementing the dish’s naturally sweet elements.
- Feta cheese
Crumbled feta lends a creamy, salty bite that ties together all the flavors, while also adding a hint of tangy creaminess.
- Olive oil
A drizzle of olive oil in both the roasting process and the dressing provides smoothness, richness, and helps coat ingredients in flavor.
- Balsamic vinegar
Brings bright acidity and a subtle sweetness to the dressing, enhancing the overall complexity of the salad.
- Honey
A touch of honey rounds out the vinegar’s acidity with gentle sweetness, ensuring the dressing is balanced and palatable.
- Dijon mustard
Adds a suave kick and acts as an emulsifier in the dressing, giving it body and helping it cling to each ingredient.
- Salt and pepper
Essential seasonings that elevate and unify all the flavors, from the roasted veggies to the crisp fruit and tangy cheese.
HOW TO MAKE FALL HARVEST PASTA SALAD
Bringing this salad together is a breeze. You’ll roast your veggies to perfection, cook and cool the pasta, then combine everything with a luscious homemade dressing. Follow these steps closely to ensure each element is cooked properly and coated evenly for maximum flavor in every bite.
1. Preheat the oven to 400°F (200°C) to get it hot enough for thorough roasting. This high heat ensures your squash and Brussels sprouts caramelize beautifully, developing those irresistible toasty edges.
2. Cook the pasta according to package instructions until al dente. Drain it well, then rinse under cold water to stop the cooking process and cool it quickly. Set it aside in a large mixing bowl.
3. Arrange the butternut squash and halved Brussels sprouts on a baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil, then season generously with salt and pepper. Roast for 20–25 minutes, tossing halfway, until the vegetables are tender in the center and slightly browned at the edges.
4. Once roasted, add the vegetables to the bowl with the pasta. Toss in the diced apples, dried cranberries, toasted pecans, and crumbled feta cheese, ensuring even distribution of each ingredient.
5. 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 your liking so the flavors pop without overpowering the salad.
6. Pour the dressing over the pasta salad, then use tongs or a large spoon to toss everything together. Make sure each piece of pasta and veggie is well coated in the tangy-sweet vinaigrette.
7. Chill the salad in the refrigerator for at least 1 hour before serving. This resting time lets all the flavors meld and intensify, resulting in a truly harmonious dish.
SERVING SUGGESTIONS FOR FALL HARVEST PASTA SALAD
When it comes to serving, presentation and pairings can take this salad from simple to spectacular. Whether you’re hosting a cozy family dinner, bringing something to potluck, or simply enjoying a solo lunch, these ideas will help you showcase Fall Harvest Pasta Salad in style.
- Serve chilled in clear glass bowls to highlight the vibrant colors of squash, apple, and cranberries. A transparent dish allows guests to admire the layers before they dig in.
- Top with fresh herbs like chopped parsley or rosemary for a fragrant pop of green. The freshness of herbs complements the roasted flavors and adds a professional touch.
- Pair with grilled protein such as chicken or turkey slices. Adding protein turns this salad into a complete meal, keeping it hearty enough for dinner while still light and nutritious.
- Accompany with crusty bread or dinner rolls brushed with garlic and herb butter. The warm bread is perfect for scooping up any leftover dressing and makes the meal even more comforting.
HOW TO STORE FALL HARVEST PASTA SALAD
Proper storage ensures your salad stays fresh, flavorful, and crisp for days. Whether you’ve made it a day ahead for a gathering or you have leftovers to enjoy throughout the week, these tips will help maintain optimal taste and texture.
- Store in an airtight container in the refrigerator. This prevents moisture loss and keeps the dressing from evaporating, preserving the salad’s moist, well-coated consistency for up to 3–4 days.
- Separate the dressing if you anticipate leftovers. Keep the pasta salad and dressing in two containers and combine just before serving to avoid any soggy veggies or wilting apples.
- Place a sheet of paper towel on top of the salad in its container. The paper towel absorbs excess moisture released by the fruits and vegetables, keeping ingredients like the apples and Brussels sprouts crisp.
- Divide into individual portions in small containers. Having single servings ready makes lunch prep a breeze and ensures you grab just what you need without exposing the entire batch to air.
CONCLUSION
We’ve journeyed through each step of crafting this Fall Harvest Pasta Salad, from selecting fresh, seasonal ingredients to mastering the art of roasting and dressing with flair. This beginner-friendly recipe delivers a harmonious balance of sweet, tangy, and savory notes, all wrapped up in vibrant colors that celebrate autumn’s bounty. With simple pantry staples and minimal prep—you’re looking at roughly 20 minutes of hands-on work and 25 minutes of roasting time—you can easily whip up this dish for lunch, dinner, or your next gathering. Don’t forget to let it chill for an hour to allow those flavors to meld into something truly magical! The result is a light yet satisfying meal boasting around 420 calories per serving, making it ideal for health-conscious eaters without sacrificing any flavor.
Feel free to print this article and tuck it into your recipe binder or bookmark it on your device for later. You’ll also find an FAQ below to address any questions or troubleshooting tips you might need as you prepare this festive fall dish. If you give this recipe a try or have any thoughts, questions, or feedback—whether it’s a personal twist you added or a tip you discovered—please leave a comment! Your experiences help fellow home cooks, and I can’t wait to hear how your Fall Harvest Pasta Salad turns out. Enjoy every bite of autumn’s best flavors in a bowl!
Fall Harvest Pasta Salad
Description
This vibrant pasta salad blends roasted butternut squash, crisp Brussels sprouts, and sweet apples, all tossed in a tangy balsamic dressing. A perfect fall dish!
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
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Arrange the butternut squash and Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper. Roast in the oven for 20-25 minutes, until tender and slightly caramelized.
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In a large mixing bowl, combine the cooked pasta, roasted squash, Brussels sprouts, diced apples, dried cranberries, toasted pecans, and crumbled feta cheese.
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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.
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Pour the dressing over the pasta salad and toss to combine, ensuring all ingredients are well coated.
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Chill for at least 1 hour before serving to allow flavors to meld.
Note
- Feel free to substitute goat cheese for feta cheese for a creamier texture.
- This salad can be made a day in advance, making it ideal for a party or gathering.
- For added protein, grilled chicken or turkey can be mixed in.
- Chopped fresh herbs like parsley or rosemary can enhance the flavors.
- This dish is versatile and can adapt to various seasonal ingredients.
