Cozy Fall Harvest Pasta Salad Recipe for Autumn Bliss

The crisp air of autumn brings a delightful crunch to the leaves underfoot and an irresistible urge to whip up something cozy in the kitchen. Fall Harvest Pasta Salad is not just a dish; it’s a warm hug on a chilly day, bursting with flavors and colors that mirror the season itself. Imagine twirling your fork through a medley of roasted veggies, perfectly al dente pasta, and a zesty dressing that dances on your taste buds.

Whether it’s for a potluck or just a cozy dinner at home, this salad shines like the golden hues of fall foliage. It’s the kind of dish that makes even the most reluctant veggie eater raise an eyebrow in curiosity. Trust me; once you take that first bite, your taste buds will thank you for this flavor-packed adventure.

One Thanksgiving, I brought this pasta salad to share with family. To my surprise, my uncle who usually turns his nose up at anything green declared it “the star of the show”. I think I may have finally won him over!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use your favorite shape; shells or fusilli work best for holding onto dressings and flavors.

• Butternut Squash: Opt for fresh squash; roasting brings out its natural sweetness beautifully.

• Brussels Sprouts: Trimmed and halved for roasting; their nutty flavor pairs perfectly with the sweetness of squash.

• Dried Cranberries: Sweet-tart gems that add a burst of color and chewiness to each bite.

• Walnuts: Toasted for crunch; they provide a hearty texture that balances the salad nicely.

• Feta Cheese: Crumbled feta adds a tangy creaminess that elevates every forkful.

• Olive Oil: Use high-quality extra virgin olive oil for drizzling over vegetables before roasting.

• Balsamic Vinegar: A splash enhances flavors tremendously; it adds depth with its sweet acidity.

• Salt and Pepper: Essential seasonings to elevate all the flavors in your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Fall Harvest Pasta Salad

Preheat your oven: Set your oven to 400°F (200°C), ensuring it’s nice and hot for roasting those veggies.

Chop and prepare vegetables: Dice butternut squash into small cubes and halve Brussels sprouts. Toss them with olive oil, salt, and pepper in a large bowl until coated.

Roast the vegetables: Spread the veggies on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes until tender and caramelized.

Cook pasta: Meanwhile, bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, usually around 8-10 minutes. Drain well.

Combine ingredients: In a large mixing bowl, combine the cooked pasta, roasted vegetables, dried cranberries, crumbled feta cheese, and toasted walnuts. Drizzle balsamic vinegar over everything for an extra punch.

Toss gently: Using two spoons or your hands (if you’re feeling bold), toss all ingredients together until well mixed. Taste and adjust seasoning as needed before serving.

Enjoying this Fall Harvest Pasta Salad will definitely become a beloved ritual during those brisk autumn days!

Perfecting the Cooking Process

Start by roasting your squash while cooking the pasta al dente. Mix in the dressing while everything cools for a delicious infusion.

Add Your Touch

Feel free to swap out seasonal veggies or add some crumbled feta for a tangy twist. Nuts or seeds can also provide delightful crunch!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. For reheating, gently warm on low heat to preserve texture.

Sharing this dish with friends always brings back fond memories of laughter and compliments. One time, someone asked if I could make it a monthly tradition; I think they were serious!

FAQ

Can I make Fall Harvest Pasta Salad ahead of time?

Absolutely! This salad tastes even better when made a day in advance.

What type of pasta works best for this recipe?

Use short pasta shapes like rotini or farfalle for better texture and flavor absorption.

How long does Fall Harvest Pasta Salad last in the fridge?

It stays fresh for about four days when stored properly in an airtight container.

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Fall Harvest Pasta Salad

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Embrace the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Featuring roasted butternut squash, Brussels sprouts, and a medley of textures, it’s perfect for potlucks or cozy dinners at home. Tossed in a zesty balsamic dressing and accented with dried cranberries and feta, each bite is a symphony of sweet and savory. This dish not only pleases the palate but also offers a stunning presentation that captures the essence of fall.

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Ingredients

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• 8 oz fusilli pasta
• 2 cups butternut squash, diced
• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted
• 1/2 cup feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread the vegetables on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
4. Meanwhile, cook the fusilli pasta in salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain.
5. In a large mixing bowl, combine the cooked pasta, roasted vegetables, dried cranberries, toasted walnuts, and crumbled feta.
6. Drizzle balsamic vinegar over the mixture and toss gently until well combined. Adjust seasoning before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 340
• Sugar: 9g
• Sodium: 250mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 10mg