Why Make This Recipe
Fall Harvest Pasta Salad is perfect for autumn gatherings, potlucks, or even a simple dinner at home. It combines seasonal flavors like roasted butternut squash and cranberries, making it colorful and tasty. This salad is not only delicious but also packed with nutrients, providing a satisfying and healthy dish that everyone will enjoy.
How to Make Fall Harvest Pasta Salad
Ingredients:
- 8 oz pasta (such as fusilli or penne)
- 2 cups roasted butternut squash, cubed
- 1 cup cranberries (dried or fresh)
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup walnuts, chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Directions:
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the roasted butternut squash, cranberries, spinach, feta cheese, red onion, and walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Add the cooled pasta to the vegetable mixture. Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature, and enjoy your colorful, hearty dish!
How to Serve Fall Harvest Pasta Salad
This pasta salad can be served as a main dish or as a side dish. It goes well with grilled chicken or fish. You can also serve it with crusty bread for a complete meal. For a festive touch, sprinkle some extra feta or walnuts on top before serving.
How to Store Fall Harvest Pasta Salad
You can store any leftovers in an airtight container in the fridge. It will stay fresh for about 3 days. The flavors may deepen as it sits, making it even more delicious!
Tips to Make Fall Harvest Pasta Salad
- Roast the butternut squash ahead of time to save on prep time.
- Use whole grain pasta for added fiber.
- Consider adding other seasonal vegetables like Brussels sprouts or kale for added variety.
- Adjust the amount of balsamic vinegar to suit your taste preference.
Variation
Feel free to customize the salad! You might add sliced apples or pears for a sweet twist, or use goat cheese instead of feta for a creamier texture.
FAQs
Q: Can I use a different type of pasta?
A: Yes! You can use any pasta shape you like, such as farfalle or macaroni.
Q: Is this salad suitable for vegans?
A: You can make it vegan by omitting the feta cheese or using a dairy-free cheese alternative.
Q: How many servings does this recipe make?
A: This recipe makes about 4-6 servings, depending on portion size.
Fall Harvest Pasta Salad
Equipment
- large pot
- baking sheet
- parchment paper
- large bowl
- whisk
Ingredients
Pasta Salad
- 16 ounces pasta
- 3 cups butternut squash peeled and 1/2-inch diced
- 1.5 cups Brussels sprouts halved
- 0.5 cup dried cranberries
- 0.5 cup pecans chopped
- 0.5 cup feta cheese crumbled
Maple-Dijon Vinaigrette
- 0.5 cup olive oil
- 0.25 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the Pasta
- Cook pasta according to package directions, then drain, rinse with cold water, and set aside.
Roast Vegetables
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
Make the Vinaigrette
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Assemble the Salad
- In a large bowl, combine cooked pasta, roasted butternut squash, Brussels sprouts, dried cranberries, chopped pecans, and crumbled feta cheese.
- Pour the maple-Dijon vinaigrette over the salad and toss gently to combine.
Serve
- Serve immediately or chill for at least 30 minutes to allow flavors to meld.