Fall Harvest Pasta Salad

Why Make This Recipe

Fall Harvest Pasta Salad is a wonderful dish to celebrate the flavors of the season. It combines hearty ingredients like butternut squash and fresh cranberries, making it a perfect side dish or main meal for autumn gatherings. This salad not only tastes great but also looks beautiful on any table, bringing a splash of color and nutrition. It’s easy to prepare and can be enjoyed both cold and at room temperature, making it versatile for any occasion.

How to Make Fall Harvest Pasta Salad

Ingredients:

• 8 ounces pasta (such as rotini or penne)
• 2 cups butternut squash, cubed and roasted
• 1 cup fresh cranberries
• 1/2 cup walnuts, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Cook the pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta with the roasted butternut squash, fresh cranberries, walnuts, and feta cheese.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Pour the dressing over the pasta salad and toss everything together to blend.
5. Garnish with fresh parsley before serving.
6. Serve the salad chilled or at room temperature.

How to Serve Fall Harvest Pasta Salad

Fall Harvest Pasta Salad can be served as a side dish at family dinners, holiday gatherings, or potlucks. It pairs well with grilled meats or can be enjoyed on its own for a light lunch. You can also serve it as a refreshing option at outdoor barbecues. For a more filling meal, consider adding grilled chicken or chickpeas on top.

How to Store Fall Harvest Pasta Salad

To store Fall Harvest Pasta Salad, keep it in an airtight container in the refrigerator. It can last for up to 3 days. If you plan on making it ahead, consider adding the dressing right before serving to keep the pasta from becoming too soft.

Tips to Make Fall Harvest Pasta Salad

• Roasting the butternut squash enhances its sweetness and adds depth to the salad. Make sure to toss it in a bit of olive oil and season with salt before roasting.
• For added crunch, you can toast the walnuts in a dry skillet for a couple of minutes.
• Feel free to adjust the dressing ingredients to suit your taste. A bit of garlic powder or Dijon mustard can add extra flavor.

Variation

You can change the ingredients based on your preference. Swap out walnuts for pecans, or try adding diced apples for an extra crunch. If you’re not a fan of feta, goat cheese is a lovely alternative. You could also add leafy greens like spinach or arugula for added freshness.

FAQs

1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash, but make sure to roast it beforehand to maintain the salad’s texture and flavor.

2. How do I know when the pasta is done cooking?
The pasta is usually done when it is tender but still has a slight bite (al dente). Check the package instructions for specific cooking times.

3. Is this salad gluten-free?
To make it gluten-free, simply use gluten-free pasta. All other ingredients in the salad are naturally gluten-free.

With vibrant colors and a mix of flavors, Fall Harvest Pasta Salad is a delightful dish that celebrates autumn and can easily become a favorite at your table. Enjoy making and sharing this tasty recipe!

Fall Harvest Pasta Salad

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A vibrant and hearty pasta salad featuring roasted butternut squash, fresh cranberries, and walnuts, perfect for autumn gatherings.

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Ingredients

• 8 ounces pasta (such as rotini or penne)
• 2 cups butternut squash, cubed and roasted
• 1 cup fresh cranberries
• 1/2 cup walnuts, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Cook the pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cooled pasta with the roasted butternut squash, fresh cranberries, walnuts, and feta cheese.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Pour the dressing over the pasta salad and toss everything together to blend.
5. Garnish with fresh parsley before serving.
6. Serve the salad chilled or at room temperature.

Notes

For added crunch, toast the walnuts in a dry skillet for a couple of minutes. You can also adjust the dressing ingredients to taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Cold Mixing
• Cuisine: American