Fall Harvest Pasta Salad with seasonal vegetables and dressing

Fall Harvest Pasta Salad

BySavannah Brooks
Jump to Recipe·Print Recipe

why make this recipe

Fall Harvest Pasta Salad is a delightful dish that captures the flavors of autumn in every bite. This salad is not only colorful and beautiful, but it’s also packed with nutritious ingredients that can make a perfect side dish or a light meal. It’s ideal for potlucks, family gatherings, or a cozy dinner at home. The combination of roasted squash, cranberries, and feta adds a lovely sweet and savory balance that everyone will enjoy.

how to make Fall Harvest Pasta Salad

Ingredients :

  • 8 ounces pasta (your choice)
  • 1 cup roasted butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pecans
  • 1/4 cup red onion, diced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Directions :

  1. Cook the pasta according to package instructions. Drain and rinse with cold water.
  2. In a large bowl, combine cooked pasta, roasted butternut squash, dried cranberries, feta cheese, pecans, red onion, and parsley.
  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. Chill in the refrigerator for 30 minutes before serving. Enjoy your Fall Harvest Pasta Salad!

how to serve Fall Harvest Pasta Salad

Serve the Fall Harvest Pasta Salad in a large bowl or platter. You can garnish it with additional feta cheese or parsley on top for a nice presentation. This salad can be enjoyed as a main dish or as a side dish with grilled chicken or roasted vegetables.

how to store Fall Harvest Pasta Salad

To store the Fall Harvest Pasta Salad, place it in an airtight container and keep it in the refrigerator. It can last for up to 3 days. If the salad is too dry after being stored, you can add a little more olive oil or vinegar before serving.

tips to make Fall Harvest Pasta Salad

  • Make sure to roast the butternut squash until it is tender and slightly caramelized for the best flavor.
  • Feel free to add other ingredients like roasted beets or different nuts for variety.
  • For a vegan option, leave out the feta cheese or use a plant-based substitute.

variation

You can swap out the butternut squash for other fall vegetables like sweet potatoes or carrots. Adding some cooked chicken or chickpeas can also make this salad more filling.

FAQs

Can I make this salad ahead of time?
Yes, you can make it a day in advance. Just remember to keep it chilled in the refrigerator.

What pasta works best for this salad?
Any type of pasta works well, but short pasta like rotini or penne are great choices since they hold the dressing nicely.

Is it possible to use fresh butternut squash instead of roasted?
Yes, but it’s recommended to roast the squash first for better flavor and texture. If you prefer, you can use frozen roasted butternut squash that is already prepared.

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Fall Harvest Pasta Salad

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful pasta salad capturing the flavors of autumn with roasted squash, cranberries, and feta.

Ingredients

  • 8 ounces pasta (your choice)
  • 1 cup roasted butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped pecans
  • 1/4 cup red onion, diced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions. Drain and rinse with cold water.
  2. In a large bowl, combine cooked pasta, roasted butternut squash, dried cranberries, feta cheese, pecans, red onion, and parsley.
  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. Chill in the refrigerator for 30 minutes before serving. Enjoy!

Notes

Make sure to roast the butternut squash until tender and slightly caramelized for best flavor. This salad is versatile; feel free to add other ingredients like roasted beets or different nuts. For a vegan option, use a plant-based substitute for feta.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Chilling
  • 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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