Fall Harvest Pasta Salad with fresh vegetables and pasta served in a bowl

Fall Harvest Pasta Salad

BySavannah Brooks
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Why Make This Recipe

Fall Harvest Pasta Salad is a perfect dish for autumn gatherings. It combines fresh and hearty ingredients that capture the essence of fall. Not only is it colorful and vibrant, but it also offers a delightful mix of flavors and textures. With the sweetness of butternut squash, the tartness of cranberries, and the crunch of pecans, this salad is both satisfying and nourishing. It’s an excellent choice for potlucks, family dinners, or even a simple weeknight meal.

How to Make Fall Harvest Pasta Salad

Ingredients:

  • 8 oz pasta (your choice)
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions:

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, cranberries, pecans, red onion, and feta cheese.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Garnish with fresh parsley and serve chilled or at room temperature.

How to Serve Fall Harvest Pasta Salad

You can serve Fall Harvest Pasta Salad as a side dish or a main course. It pairs well with roasted meats, grilled vegetables, or even on its own for a light meal. This salad is great for any occasion, and it looks beautiful on a table, making it a great addition to gatherings.

How to Store Fall Harvest Pasta Salad

To store leftover Fall Harvest Pasta Salad, place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. If the salad appears dry after a couple of days, you can add a little olive oil or vinegar before serving to rejuvenate it.

Tips to Make Fall Harvest Pasta Salad

  • Feel free to use any pasta shape you prefer, such as rotini, penne, or bowtie.
  • You can roast the butternut squash in advance to save time.
  • For added flavor, try toasting the pecans in a dry skillet for a few minutes before adding them to the salad.
  • Adjust the dressing ingredients to suit your taste preferences—add more vinegar for tang or more olive oil for richness.

Variation

If you want to make the salad even heartier, you could add cooked chicken or chickpeas. For a different flavor profile, consider adding seasonal veggies like Brussels sprouts or kale. You can also switch the feta cheese for goat cheese or omit it for a dairy-free version.

FAQs

1. Can I use other types of squash?

Yes! You can use acorn squash or pumpkin if you prefer. Just make sure to roast them nicely to bring out their sweetness.

2. Is this salad gluten-free?

To make it gluten-free, simply use gluten-free pasta. There are plenty of options available in stores now.

3. How long does this salad last?

Fall Harvest Pasta Salad can last up to 3 days in the refrigerator when stored properly in an airtight container.

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Fall Harvest Pasta Salad

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

Description

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

Ingredients

  • 8 oz pasta (your choice)
  • 1 cup roasted butternut squash, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, cranberries, pecans, red onion, and feta cheese.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Garnish with fresh parsley and serve chilled or at room temperature.

Notes

For a heartier salad, consider adding cooked chicken or chickpeas. You can also use seasonal veggies like Brussels sprouts or kale.

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

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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