Fall Harvest Pasta Salad

As the leaves turn and the air gets crisper, there’s a certain magic that happens in the kitchen. It’s the season of warmth, comfort, and all the colors of autumn! One of my all-time favorite dishes to whip up during this enchanting time is a Fall Harvest Pasta Salad. It’s vibrant, bursting with flavors, and oh-so-satisfying. But why is it so special? Let me take you through this delightful recipe that I promise will become a staple in your home.

Why you’ll love this recipe

Imagine this: a hearty bowl of al dente pasta tossed with roasted butternut squash, tart cranberries, and creamy feta—can you taste that? This salad is essentially a love letter to fall. It’s not just a meal; it’s an experience. The sweetness of the squash dances with the chewiness of the cranberries, while the feta adds a salty pop that perfectly rounds out the dish. You can serve it chilled on a warm day or at room temperature—it’s versatile, easy-going, and even better, it gets tastier with time!

And let’s talk nutrition: packed with fiber-rich squash and healthy fats from the walnuts, this salad isn’t just about indulgence. It’s a wholesome way to enjoy seasonal ingredients and fill your plate with colors that echo the beautiful leaves outside. You’ll find yourself sneaking bites even before it hits the table—it’s just that good!

Gather these ingredients

Let’s talk about the stars of the show. Here’s what you’ll need:

• 8 ounces pasta: Whether you fancy rotini, bowties, or fussili, pick whatever tickles your fancy. Whole grain or gluten-free pasta also works wonders here.

• 1 cup roasted butternut squash, diced: This sweet gem brings texture and warmth. If you’re short on time, you could use a store-bought roasted mix or even canned pumpkin puree in a pinch.

• 1/2 cup dried cranberries: These little gems not only add a pop of color but also a delightful tartness that will have your taste buds singing.

• 1/2 cup feta cheese, crumbled: Creamy, tangy, and a sprinkle of love. You can substitute with goat cheese for a different flavor profile or make it dairy-free if needed.

• 1/4 cup walnuts, chopped: They add a nice crunch, but feel free to swap them out for pecans or even sunflower seeds if nuts aren’t your thing.

• 1/4 cup red onion, diced: This adds a bite and some solid crunch—if you’re sensitive to onion, a sweet variety or green onions can soften that punch.

• 1/4 cup fresh parsley, chopped: The love of freshness! A sprinkle of this green beauty brings the dish to life.

• 3 tablespoons olive oil: Keep it light and fruity; it’s the dressing’s backbone.

• 2 tablespoons apple cider vinegar: This tangy concoction brightens the whole dish. Lemon juice will work well too!

• Salt and pepper to taste: Don’t be shy; seasoning is key!

Preparing Fall Harvest Pasta Salad

Alright, let’s roll up our sleeves and jump into the cooking process. It’s as easy as pie—actually, easier!

1. Cook the pasta: Follow the package instructions to the letter. When it’s al dente, drain it and give it a good rinse under cold water to stop it from cooking further.

2. Combine your goodness: In a large mixing bowl, toss together the cooked pasta, roasted butternut squash, cranberries, feta cheese, walnuts, red onion, and parsley. Take a moment to appreciate those colors!

3. Whisk your dressing: In a smaller bowl, combine olive oil and apple cider vinegar with a pinch of salt and pepper. Whisk it until it’s nicely emulsified.

4. Dress it up: Pour your glorious dressing over the pasta mix and toss everything together until it’s well combined—like a little dance in the bowl!

5. Serving time!: You can serve this savory creation chilled or at room temperature, allowing those flavors to mingle beautifully.

Best way to enjoy it

So, what’s the best way to enjoy this pasta salad? Honestly, it’s perfect on its own as a quick lunch, but here are a few ideas:

• Pair it with grilled chicken or roasted salmon for a full meal.
• Serve it alongside some crusty bread and a side of seasonal veggies for a colorful feast.
• Don’t forget a sprinkle of extra feta on top right before serving—it’s a crowd-pleaser!

Keeping leftovers fresh

Now, let’s chat about storage because I know that leftovers can sometimes feel like an afterthought. Here’s how to keep your delicious creation fresh:

• Fridge storage: Place any leftovers in an airtight container and pop them in the fridge. It should stay good for about 3-4 days.

• Reheating tips: If you decide to take it up a notch and warm it, do so gently in the microwave, but I recommend enjoying it chilled or at room temperature for the best taste experience.

Helpful cooking tips

A few extra tips to elevate your strategy while making this pasta salad:

• Toasting nuts: For added flavor, toast the walnuts before using—just a couple of minutes in a dry pan until golden, and you’re set!

• Get creative: If you have leftovers from a roast or veggies lying around, throw them in! The more, the merrier.

• Dietary swaps: Need a gluten-free option? Check out chickpea or quinoa pasta as fabulous alternatives!

Recipe variations

Feeling adventurous? Here are some delightful variations you might consider:

• Protein boost: Add cooked chicken, shrimp, or chickpeas for extra protein.
• Flavor swaps: Experiment with cheeses—try goat cheese, gouda, or even blue cheese for a different kick.
• Herb infusion: Switch up the parsley for fresh basil or spinach for a new twist on greens.

Key ingredients

• 8 ounces pasta (your choice)
• 1 cup roasted butternut squash, diced
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 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 to follow

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked pasta, roasted butternut squash, cranberries, feta cheese, walnuts, 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. Serve chilled or at room temperature.

Your questions answered

• Can I make this ahead of time? Absolutely! It tastes even better after the flavors have had time to merry overnight.

• What can I pair with it? Grilled meats, roasted vegetables, or even a hearty soup can make for lovely partners at your dinner table.

• How does it keep? This salad lasts in the fridge for about 3-4 days. Just be sure to keep it covered.

• Can I add more veggies? Yes! Roasted sweet potatoes, spinach, or even bell peppers work wonderfully here.

• Is it suitable for potlucks? Yes indeed! It travels well and is always a hit!

With those crisp autumn days ahead, gather your ingredients and dive into this Fall Harvest Pasta Salad. It’s a delightful way to embrace the season’s bounty while enjoying quality time in the kitchen. Pronto, my friend—give it a try, let me know how it goes, and feel free to sprinkle in your creativity and share your variations with our cooking community!

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Fall Harvest Pasta Salad

Difficulty: Beginner Prep Time Cook Time Total Time 25 hrs

Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Autumn

Description

This Fall Harvest Pasta Salad is a colorful dish loaded with roasted butternut squash, tart cranberries, and creamy feta, making it a perfect celebration of autumn flavors.

Ingredients

Scale

1/2x 1x 2x 3x

Salad Ingredients

• 8 ounces pasta (Any type: rotini, bowties, or fussili)
• 1 cup roasted butternut squash, diced (Can substitute with canned pumpkin puree)
• ¹⁄₂ cup dried cranberries (For tartness)
• ¹⁄₂ cup feta cheese, crumbled (Substitute with goat cheese for variation)
• ¹⁄₄ cup walnuts, chopped (Can be replaced with pecans or sunflower seeds)
• ¹⁄₄ cup red onion, diced (Can use sweet variety or green onions)
• ¹⁄₄ cup fresh parsley, chopped (For freshness)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions

Preparation Steps

1. Cook the Pasta

   Follow the package instructions to cook the pasta until al dente. Drain and rinse under cold water.
   Mark as complete

2. Combine Ingredients

   In a large bowl, combine the cooked pasta, roasted butternut squash, cranberries, feta cheese, walnuts, red onion, and parsley.
   Enjoy the vibrant colors!
   Mark as complete

3. Whisk Dressing

   In a small bowl, whisk together olive oil and apple cider vinegar with a pinch of salt and pepper until emulsified.
   Mark as complete

4. Dress Salad

   Pour the dressing over the pasta salad and toss to combine.
   Serve chilled or at room temperature.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 4g20%

Cholesterol 10mg4%

Sodium 250mg11%

Potassium 350mg10%

Total Carbohydrate 40g14%

Dietary Fiber 5g20%

Sugars 8g

Protein 10g20%

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Vitamin A 300 IU

Vitamin C 15 mg

Calcium 150 mg

Iron 2 mg

Vitamin E 1 IU

Vitamin K 10 mcg

Thiamin 0.3 mg

Riboflavin 0.1 mg

Niacin 2 mg

Vitamin B6 0.1 mg

Folate 20 mcg

Pantothenic Acid 0.3 mg

Phosphorus 150 mg

Magnesium 40 mg

Zinc 1 mg

Copper 0.2 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This pasta salad tastes even better the next day as flavors meld together.

Keywords: Fall, Pasta Salad, Roasted Butternut Squash, Cranberries, Feta, Autumn, Healthy, Nutritious