Oh my goodness, let me tell you about this Fall Harvest Pasta Salad! It’s like autumn on a plate! I can practically smell the crunchy leaves and feel the crisp air just thinking about it. This dish has been a staple in my family’s gatherings every fall, and it’s one of those recipes I just can’t wait to whip up as soon as the leaves start to change. The combination of roasted butternut squash and Brussels sprouts with those sweet, tangy cranberries really brings out the essence of the season, doesn’t it?
Making pasta salads is one of my favorite things to do in the kitchen—it’s so satisfying to see all the colors and textures come together! Plus, they’re super versatile. You can toss in whatever you have on hand, which is perfect for those busy autumn days when you want something delicious without spending hours in the kitchen. Trust me, you’ll want to make this salad for your next potluck or cozy family dinner. It’s refreshing, hearty, and will leave everyone asking for seconds! Let’s dive into the ingredients and get this salad rolling!
Ingredients List
Here’s everything you’ll need to create this delightful Fall Harvest Pasta Salad. Make sure to gather these ingredients before you start cooking!
- 12 oz pasta (any shape you love!)
- 1 cup butternut squash, diced into bite-sized pieces
- 1 cup Brussels sprouts, halved
- 1 cup cranberries (dried or fresh, your choice!)
- 1/2 cup pecans, chopped for that perfect crunch
- 1/2 cup feta cheese, crumbled (it adds a lovely creaminess)
- 1/4 cup olive oil (extra virgin is my go-to)
- 2 tbsp balsamic vinegar (for that tangy kick)
- Salt and pepper to taste (don’t be shy with the seasoning!)
Feel free to mix and match or add in your favorite veggies! This salad is all about celebrating those autumn flavors, so let your creativity shine!
How to Prepare Fall Harvest Pasta Salad
Alright, let’s get down to the nitty-gritty of making this scrumptious Fall Harvest Pasta Salad! I promise you, it’s easier than you might think, and the result is just spectacular. Follow these steps, and you’ll have a colorful, flavorful dish that’ll impress everyone!
Cooking the Pasta
First things first, you’ll want to cook your pasta. Bring a large pot of salted water to a boil and add the 12 oz of pasta. Be sure to check the package instructions for the exact cooking time, but usually, it’s around 8-10 minutes. You want it al dente, so it has a nice bite to it! Once it’s done, drain the pasta in a colander and give it a quick rinse under cold water to stop the cooking process. This step is crucial so your pasta doesn’t turn mushy when mixed with the veggies later!
Roasting the Vegetables
While the pasta is cooking, let’s get our oven prepped! Preheat it to 400°F (200°C). Now, grab that diced butternut squash and halved Brussels sprouts. Toss them in a bowl with a drizzle of olive oil, salt, and pepper until they’re nicely coated. Spread them out on a baking sheet in a single layer—this helps them roast evenly. Pop them in the oven for about 20-25 minutes, or until they’re tender and slightly caramelized. Keep an eye on them—about halfway through, give them a toss to ensure they roast beautifully!
Combining Ingredients
Once your pasta and veggies are ready, it’s time for the fun part—mixing everything together! In a large mixing bowl, combine the cooked pasta, roasted butternut squash, and Brussels sprouts. Add in the cranberries, chopped pecans, and crumbled feta cheese for that creamy goodness. Now, here’s where the magic happens: drizzle the balsamic vinegar over the top and gently toss everything together. You want it all well mixed, so every bite is bursting with flavor!
Serving Suggestions
This salad can be served chilled or at room temperature, making it super versatile. I love making it ahead of time and letting the flavors meld together in the fridge for a couple of hours—trust me, it makes a big difference! So, whether you’re having a cozy dinner at home or taking it to a potluck, this dish is bound to be a hit. Enjoy every bite of this autumn delight!
Why You’ll Love This Recipe
Oh, where do I start? This Fall Harvest Pasta Salad is genuinely a celebration of everything wonderful about autumn! First off, the taste is just out of this world. The sweetness of the roasted butternut squash pairs beautifully with the slight bitterness of Brussels sprouts, and those juicy cranberries add a delightful pop of flavor that makes your taste buds dance with joy!
And let’s talk about the ingredients! Everything is fresh, seasonal, and bursting with vibrant colors. It’s like taking a stroll through an autumn market, right in a bowl. Plus, this salad is incredibly easy to whip up! I mean, you’ve seen how straightforward the steps are—there’s no fussing around with complicated techniques. Just roast, mix, and enjoy!
Not to mention it’s a healthy option too! With all those veggies, nuts, and a lovely drizzle of olive oil, you’re not just indulging; you’re nourishing your body with wholesome goodness. It’s perfect for a light lunch, a side dish for dinner, or even a potluck star! I promise, once you make this salad, you’ll find yourself craving it time and time again. It’s truly a fall favorite that brings warmth and comfort with every bite!
Tips for Success
Alright, my friend, let’s make sure your Fall Harvest Pasta Salad is nothing short of perfection! Here are some of my top tips to help you nail this recipe every single time:
- Make it Ahead: If you can, prepare this salad a day in advance. Trust me, letting it sit in the fridge overnight allows the flavors to really meld together, making each bite even more delicious!
- Get Creative with Veggies: Don’t hesitate to mix in your favorite seasonal vegetables! Roasted sweet potatoes, caramelized onions, or even some sautéed kale can add a wonderful twist to the dish.
- Fresh Herbs are Your Friends: Consider adding some chopped fresh herbs like parsley or thyme for an extra layer of flavor. They brighten up the salad and enhance the autumn vibe!
- Adjust the Dressing: If you prefer a tangier kick, feel free to add a splash more balsamic vinegar or even a hint of maple syrup for a touch of sweetness. Just taste as you go!
- Chill Out: Serve this salad chilled or at room temperature, but I highly recommend letting it chill for at least 30 minutes before serving. It really lets those flavors shine!
- Don’t Skip the Rinse: Remember to rinse your cooked pasta under cold water after draining. This little step keeps it from getting sticky and ensures a lovely texture in the salad.
These tips are sure to elevate your Fall Harvest Pasta Salad game! Enjoy experimenting, and don’t forget to share it with your loved ones—they’ll be begging for your secret recipe!
Nutritional Information
Now, let’s chat about the nutritional goodness packed into this Fall Harvest Pasta Salad! Here’s a rough estimate of what you can expect in each serving. Keep in mind, these figures can vary depending on the exact ingredients you use, but this should give you a good idea:
- Serving Size: 1 cup
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 180mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 5g
- Protein: 10g
This salad is not just a feast for your taste buds, but it also provides some solid nutrition! With all those veggies, nuts, and pasta, you’re getting a nice balance of healthy fats, fiber, and protein. So, dig in and enjoy the wholesome flavors of fall while feeling good about what you’re eating!
FAQ Section
Got questions about this Fall Harvest Pasta Salad? Don’t worry, I’ve got you covered! Here are some of the most common inquiries I get about this delicious dish, along with my trusty answers.
Can I use different types of pasta?
Absolutely! I love using whole wheat pasta for an extra boost of fiber, but any shape you fancy will work just fine. Bowtie, penne, or even gluten-free options are great choices!
What if I don’t like Brussels sprouts?
No problem at all! You can easily swap them out for other veggies like roasted zucchini, bell peppers, or even kale. Just keep the roasting time in mind to ensure everything cooks perfectly!
How long does this salad last in the fridge?
This salad can be stored in the fridge for up to 3 days. Just be sure to keep it in an airtight container to maintain freshness. The flavors get even better after a day or two!
Can I make this salad vegan?
Sure thing! Simply omit the feta cheese or replace it with a vegan cheese alternative. You can still enjoy all the delicious flavors without any dairy!
How should I serve this pasta salad?
I love serving it chilled or at room temperature! If you’ve made it ahead of time, just let it chill in the fridge for about 30 minutes before serving. It’s perfect for potlucks, picnics, or as a light lunch!
Can I add protein to this salad?
Definitely! Grilled chicken, roasted chickpeas, or even diced turkey would be fantastic additions to make it more filling. Just toss in your preferred protein when mixing everything together!
Is there a way to spice it up?
If you’re looking for a little kick, try adding some red pepper flakes or a pinch of cayenne pepper when roasting the veggies. It adds a nice warmth that complements the sweetness of the squash!
Don’t hesitate to reach out if you have more questions! I’m here to help you create the best Fall Harvest Pasta Salad ever!
Storage & Reheating Instructions
Now, let’s talk about how to store those delicious leftovers of your Fall Harvest Pasta Salad! First off, if you have any salad left (which is a bit of a miracle, honestly), you’ll want to keep it fresh for as long as possible. Just pop it into an airtight container and store it in the fridge. It’ll stay good for up to 3 days—though I bet it won’t last that long because it’s just too tasty!
When you’re ready to dig in again, there’s no need to fuss too much. You can enjoy it straight out of the fridge, but if you prefer it a bit warmer, just let it sit at room temperature for about 15-20 minutes before serving. This will help the flavors come back to life! If you want to reheat it, I recommend doing so gently. You can toss it in a skillet over low heat for a few minutes, stirring occasionally, or microwave it for about 30 seconds at a time until it’s warmed through. Just be careful not to overheat it; we don’t want mushy pasta, right?
And remember, if you’re planning to make this salad ahead of time, it’s best to keep the dressing separate until serving. This way, the ingredients stay as fresh and vibrant as possible. Just drizzle that balsamic vinegar on right before you’re ready to enjoy it again! Happy storing and reheating—your taste buds will thank you!
spiced apple cider is a great drink to pair with this salad!
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing pasta salad that highlights the flavors of autumn.
Ingredients
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Notes
- Feel free to add your favorite vegetables.
- Can be made a day ahead for better flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad
