Fall Harvest Pasta Salad

Tagline: A vibrant, hearty pasta salad bursting with roasted fall veggies, tart cranberries, and tangy feta — your new favorite autumn side dish.

Bring the essence of autumn to your table with this Fall Harvest Pasta Salad. Roasted butternut squash, caramelized Brussels sprouts, and crunchy pecans are tossed with pasta, sweet cranberries, and creamy feta, then finished with a light balsamic vinaigrette. This dish is not only visually stunning but also packed with seasonal flavor — perfect for Thanksgiving, potlucks, or a simple weeknight dinner.

Why You’ll Love This

• Seasonal & satisfying: Loaded with your favorite fall veggies and festive flavors.
• Versatile: Serve warm, room temperature, or chilled.
• Make-ahead friendly: Flavors develop even more overnight.
• Balanced: Sweet, savory, tangy, and crunchy all in one bowl.
• Nutritious: Full of fiber, healthy fats, and vitamins from real ingredients.
• Crowd-pleasing: A colorful, impressive dish for gatherings.
• Easy prep: Just roast, toss, and serve — minimal fuss with maximum reward.

Ingredients

• 12 oz pasta (fusilli, penne, or farfalle)
• 1 cup butternut squash, diced
• 1 cup Brussels sprouts, halved
• 1 cup dried cranberries
• ½ cup pecans, chopped
• ½ cup feta cheese, crumbled
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Cook the Pasta
   Cook pasta according to package instructions. Drain and set aside to cool.
2. Roast the Veggies
   Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and golden. Let cool slightly.
3. Combine Ingredients
   In a large mixing bowl, combine cooked pasta, roasted vegetables, dried cranberries, chopped pecans, and crumbled feta cheese.
4. Dress the Salad
   Drizzle with balsamic vinegar and olive oil. Toss until everything is evenly coated.
5. Serve
   Serve chilled, at room temperature, or slightly warm. Enjoy!

Tips / Storage / FAQs

Tips

• Use rotini or penne for best texture and vinaigrette absorption.
• For a protein boost, add grilled chicken or chickpeas.
• Toast the pecans for extra crunch and flavor.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Best served the next day as the flavors deepen.
• Avoid freezing — the texture of pasta and roasted veggies won’t hold.

FAQs

• Can I use frozen vegetables? Yes, just thaw and pat dry before roasting.
• Can I make this dairy-free? Omit the feta or use a vegan cheese alternative.
• What other add-ins work well? Roasted sweet potatoes, baby kale, or even pomegranate seeds.

Final Thoughts

This Fall Harvest Pasta Salad is everything you love about autumn in one bowl. It’s hearty yet fresh, easy to make, and packed with flavor and texture. Whether you’re serving it for a festive holiday meal or a cozy lunch, it’s guaranteed to impress. Make a big batch — you’ll want those leftovers.

The Goods

Fall Harvest Pasta Salad

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Celebrate the flavors of autumn with this Fall Harvest Pasta Salad. Featuring roasted butternut squash, Brussels sprouts, cranberries, feta, and pecans tossed in a balsamic vinaigrette — it’s the perfect seasonal side dish.

Course Side Dish

Cuisine American

Recipes

• 12 oz pasta fusilli, penne, or farfalle
• 1 cup butternut squash diced
• 1 cup Brussels sprouts halved
• 1 cup dried cranberries
• ½ cup pecans chopped
• ½ cup feta cheese crumbled
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

Cook the Pasta

• Cook pasta according to package instructions. Drain and set aside to cool.

Roast the Veggies

• Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and golden. Let cool slightly.

Combine Ingredients

• In a large mixing bowl, combine cooked pasta, roasted vegetables, dried cranberries, chopped pecans, and crumbled feta cheese.

Dress the Salad

• Drizzle with balsamic vinegar and olive oil. Toss until everything is evenly coated.

Serve

• Serve chilled, at room temperature, or slightly warm. Enjoy!

Notes

Use rotini or penne for best texture and vinaigrette absorption.

For a protein boost, add grilled chicken or chickpeas.

Toast the pecans for extra crunch and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Best served the next day as the flavors deepen.

Avoid freezing — the texture of pasta and roasted veggies won’t hold.

FAQs

Can I use frozen vegetables? Yes, just thaw and pat dry before roasting.

Can I make this dairy-free? Omit the feta or use a vegan cheese alternative.

What other add-ins work well? Roasted sweet potatoes, baby kale, or e