The Ultimate Fall Harvest Pasta Salad That Will Transform Your Autumn Table
Fall Harvest Pasta Salad brings together the very best of autumn’s bounty in one gorgeous, satisfying dish that’s destined to become your go-to recipe this season. Picture this: it’s a crisp October afternoon, the leaves are painting the world in brilliant oranges and golds, and you’re hosting friends for a cozy gathering.
You want something that captures that perfect fall feeling—something hearty yet fresh, comforting yet sophisticated. This vibrant pasta salad delivers exactly that magic, combining tender roasted vegetables, sweet-tart cranberries, and creamy feta cheese in a symphony of autumn flavors that will have everyone asking for the recipe.
Why You’ll Love This Recipe
Last weekend, I was scrambling to create the perfect side dish for our family’s harvest dinner. I wanted something that would complement our traditional fall menu while bringing a fresh twist to the table. That’s when inspiration struck—why not celebrate autumn’s incredible produce in a pasta salad that could work as both a hearty side and a light main course?
The beauty of this Fall Harvest Pasta Salad lies in its versatility and that perfect balance of textures and flavors. The roasted butternut squash becomes beautifully caramelized, while the Brussels sprouts add a delightful crunch.
Sweet cranberries provide bursts of tartness that play beautifully against the creamy, salty feta cheese, and those toasted pecans? They’re the nutty finishing touch that ties everything together. Explore more seasonal recipe favorites here for additional autumn-inspired dishes that’ll complete your fall menu.
Ingredients List
Here’s everything you’ll need to create this stunning Fall Harvest Pasta Salad:
| Ingredient | Amount | Notes |
|---|---|---|
| Pasta | 12 oz | Choose penne, fusilli, or rotini for best results |
| Butternut squash, diced | 1 cup | Cut into ½-inch cubes for even roasting |
| Brussels sprouts, halved | 1 cup | Remove outer leaves and trim stems |
| Dried cranberries | 1 cup | Look for unsweetened varieties if possible |
| Pecans, chopped | ½ cup | Toast for extra flavor |
| Feta cheese, crumbled | ½ cup | Use block feta for best texture |
| Olive oil | ¼ cup | Extra virgin preferred |
| Balsamic vinegar | 2 tbsp | Good quality makes a difference |
| Salt and pepper | To taste | Freshly ground pepper recommended |
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Step-by-Step Directions
Exact Timing to make Fall Harvest Pasta Salad
Total Time: 45 minutes | Prep: 15 minutes | Cook: 25 minutes | Assembly: 5 minutes
Preheat your oven to 425°F (220°C). While it heats, bring a large pot of salted water to boil for the pasta.
Prepare the vegetables (5 minutes). Dice the butternut squash into ½-inch cubes and halve the Brussels sprouts. Toss both vegetables with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
Roast the vegetables (20-25 minutes). Spread them in a single layer and roast until the squash is tender and lightly caramelized, and the Brussels sprouts are crispy on the edges.
Cook the pasta (10-12 minutes). Add pasta to the boiling water and cook according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
Toast the pecans (3-5 minutes). While the vegetables finish roasting, toast the chopped pecans in a dry skillet over medium heat until fragrant.
Make the dressing. Whisk together the remaining olive oil, balsamic vinegar, salt, and pepper in a small bowl.
Assemble the salad. In a large bowl, combine the cooled pasta, roasted vegetables, dried cranberries, toasted pecans, and crumbled feta. Pour the dressing over everything and toss gently to combine.
Final touch. Let the Fall Harvest Pasta Salad rest for 10 minutes before serving to allow the flavors to meld together beautifully.
Nutritional Information
Here’s the comprehensive nutritional breakdown per serving (serves 6):
| Nutrient | Amount | % Daily Value | Health Benefits |
|---|---|---|---|
| Calories | 385 | 19% | Balanced energy from complex carbs and healthy fats |
| Total Fat | 14g | 18% | Heart-healthy monounsaturated fats from olive oil and pecans |
| Saturated Fat | 3.5g | 18% | Moderate amount primarily from feta cheese |
| Carbohydrates | 58g | 21% | Complex carbs provide sustained energy |
| Dietary Fiber | 6g | 21% | Supports digestive health and satiety |
| Protein | 12g | 24% | Complete protein from pasta and feta cheese |
| Vitamin A | 184% DV | 184% | Abundant in butternut squash for eye health |
| Vitamin C | 45mg | 50% | Brussels sprouts boost immune system support |
| Calcium | 125mg | 10% | Bone health support from feta cheese |
| Iron | 2.8mg | 16% | Essential for oxygen transport |
Nutritional data based on USDA food composition databases and manufacturer information. This Fall Harvest Pasta Salad provides an excellent source of vitamin A and vitamin C while delivering beneficial antioxidants from the colorful vegetables.
Healthier Alternatives
Transform your Fall Harvest Pasta Salad into an even more nutritious powerhouse with these smart substitutions:
| Original Ingredient | Healthier Alternative | Benefits | Flavor Impact |
|---|---|---|---|
| Regular pasta | Whole wheat or chickpea pasta | Higher fiber and protein content | Nuttier flavor, more substantial texture |
| Feta cheese | Goat cheese or avocado chunks | Lower sodium or healthy fats | Creamier texture, milder taste |
| Dried cranberries | Fresh pomegranate seeds | Less added sugar, more antioxidants | Juicier burst, more tart flavor |
| Olive oil dressing | Greek yogurt-based dressing | Higher protein, probiotics | Tangier, creamier coating |
| Pecans | Pumpkin seeds or walnuts | More omega-3 fatty acids | Different crunch, earthier taste |
| Full portion size | Add mixed greens to bulk up | Lower calorie density, more nutrients | Fresher taste, more volume |
Looking to satisfy your sweet tooth after this savory dish? Explore delicious dessert recipes here for the perfect ending to your autumn meal.
Serving Suggestions
Perfect Pairings for Your Fall Harvest Pasta Salad
This versatile dish shines brightest when paired thoughtfully with complementary flavors and textures. Serve it alongside grilled chicken or turkey for a complete autumn dinner, or pair it with a warm soup like butternut squash or roasted tomato for a cozy lunch combination.
Entertaining Made Easy
Transform this side dish into an impressive potluck centerpiece by serving it in a large wooden bowl and garnishing with extra toasted pecans and fresh herbs like sage or thyme. The colorful presentation makes it a natural conversation starter at holiday gatherings.
Seasonal Menu Integration
This Fall Harvest Pasta Salad works beautifully as part of a harvest buffet alongside roasted meats, crusty bread, and other seasonal sides like roasted root vegetables or green bean casserole. Its room-temperature serving style makes it ideal for outdoor fall gatherings or busy holiday prep.
Common Mistakes to Avoid
Overcooking the Vegetables
The biggest mistake when making Fall Harvest Pasta Salad is roasting the butternut squash and Brussels sprouts until they’re mushy. They should retain some texture and structure to provide that perfect contrast against the tender pasta. Aim for caramelized edges with a slightly firm center.
Dressing the Salad While Hot
Never add the dressing to hot pasta or vegetables, as this will cause the feta cheese to melt completely and the cranberries to become overly soft. Always let components cool to room temperature before assembly to maintain the distinct textures that make this dish special.
Skipping the Resting Time
Many home cooks rush to serve their Fall Harvest Pasta Salad immediately after assembly, missing out on the magical flavor development that happens when the ingredients have time to meld together. Allow at least 10-15 minutes for the dressing to penetrate and the flavors to harmonize.
Storing Tips
Refrigerator Storage
Store your Fall Harvest Pasta Salad in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as the ingredients have more time to meld together. Before serving leftovers, let the salad come to room temperature for about 15 minutes and give it a gentle toss to redistribute the dressing.
Make-Ahead Strategy
You can prepare components of this Fall Harvest Pasta Salad up to 2 days in advance. Store the roasted vegetables, cooked pasta, and dressing separately in the refrigerator, then combine them the day you plan to serve. This prevents the pasta from absorbing too much dressing and keeps the vegetables from becoming soggy.
Freezing Guidelines
While this salad is best enjoyed fresh, you can freeze the roasted vegetables separately for up to 3 months. However, avoid freezing the complete assembled salad as the pasta texture and feta cheese don’t thaw well. The cranberries and pecans also lose their appealing texture after freezing.
FAQs
Can I make Fall Harvest Pasta Salad without cheese for dairy-free diets?
Absolutely! You can easily make Fall Harvest Pasta Salad dairy-free by omitting the feta cheese or substituting it with dairy-free alternatives like nutritional yeast, avocado chunks, or dairy-free cheese crumbles. The roasted vegetables and cranberries provide plenty of flavor on their own, and adding extra toasted nuts can help replace the richness that cheese typically provides.
How far in advance can I prepare Fall Harvest Pasta Salad for a party?
Fall Harvest Pasta Salad actually tastes better when made a day ahead! You can prepare the complete salad up to 24 hours before serving. Store it covered in the refrigerator and remove it 30 minutes before your guests arrive to let it come to room temperature. The flavors will have had time to meld beautifully, making each bite more delicious than when freshly made.
What’s the best pasta shape to use for Fall Harvest Pasta Salad?
The ideal pasta shapes for Fall Harvest Pasta Salad are those with nooks and crannies that can hold onto the dressing and small ingredients. Fusilli, rotini, penne, or farfalle work exceptionally well because their shapes capture the cranberries and small pieces of roasted vegetables. Avoid long pasta like spaghetti or angel hair, as they don’t mix well with chunky ingredients.
Can I substitute other seasonal vegetables in my Fall Harvest Pasta Salad?
Yes! Fall Harvest Pasta Salad is wonderfully adaptable to whatever seasonal produce you have available. Try substituting the butternut squash with roasted sweet potatoes, delicata squash, or even roasted beets. Instead of Brussels sprouts, consider roasted cauliflower, broccoli, or shredded raw kale. The key is maintaining the balance of sweet, savory, and textural elements that make this dish so appealing.
Fall Harvest Pasta Salad
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Ultimate Fall Harvest Pasta Salad celebrates autumn’s best flavors with roasted butternut squash, crispy Brussels sprouts, tangy cranberries, creamy feta, and toasted pecans all tossed in a simple balsamic dressing. A hearty yet refreshing side or main that’s perfect for cozy gatherings. Ideal for recipes salad, recipes vegetarian, or recipes for dinner.
Ingredients
- 12 oz pasta (penne, fusilli, or rotini)
- 1 cup butternut squash, diced (1/2-inch cubes)
- 1 cup Brussels sprouts, halved
- 1 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil, divided
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Bring a large pot of salted water to a boil for the pasta.
- Toss diced butternut squash and halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and caramelized.
- Cook pasta according to package directions until al dente, about 10–12 minutes. Drain and rinse under cold water to stop cooking.
- Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring occasionally until fragrant.
- Whisk together remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine pasta, roasted vegetables, dried cranberries, toasted pecans, and crumbled feta. Drizzle dressing over top and toss gently to coat.
- Let salad rest 10 minutes before serving to allow flavors to blend.
Notes
This salad tastes even better after chilling for 1–2 hours. Add grilled chicken or turkey for a protein boost, or substitute goat cheese for feta. Perfect as a make-ahead dish for fall gatherings or weekday lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: fall harvest pasta salad, recipes salad, recipes vegetarian, recipes for dinner, fall dinner recipes
