Fall Harvest Pasta Salad Cravings

A fall harvest pasta salad is the answer to craving something fresh, hearty and comforting as cooler weather arrives. I developed this bright, colorful dish to bring together the best flavors and textures of the season in a bowl that works for lunch, dinners or holiday gatherings. The blend of roasted vegetables, tangy feta and crunchy pecans with sweet cranberries has made it a annual family request every autumn.

I first whipped this up for a busy fall potluck and it disappeared before anything else. The roasted veggies and tart cranberries make every mouthful vibrant and memorable.

Gather Your Ingredients

• Pasta: twelve ounces, any short shape like penne or fusilli works well, look for bronze cut for better sauce grip
• Butternut squash: one cup diced, choose one that feels heavy for its size with dense orange flesh
• Brussels sprouts: one cup halved, look for sprouts with tight leaves and vivid color for best flavor
• Cranberries: one cup dried, use unsweetened if you prefer less sugar or plump them before adding
• Pecans: half cup chopped, toast lightly for extra crunch and fragrant richness
• Feta cheese: half cup crumbled, opt for block feta and crumble it yourself for creamier bites
• Olive oil: quarter cup, use extra virgin for grassy robust flavor
• Balsamic vinegar: two tablespoons, aged balsamic deepens the tangy notes and adds a touch of sweetness
• Salt and pepper to taste: freshly ground black pepper brings out the complexity of the veggies

How to Make It

Boil the Pasta:

Cook pasta in salted boiling water until al dente, following box directions. Drain and reserve a little cooking water to help the pasta absorb the dressing.

Roast the Vegetables:

Toss butternut squash and Brussels sprouts with a drizzle of olive oil, salt and pepper. Spread on a parchment lined baking sheet and roast at four hundred degrees Fahrenheit for twenty to twenty five minutes. Shake halfway so they brown evenly. Roasting brings out their sweetness and caramelizes the edges.

Prep the Mix Ins:

While veggies roast, measure out cranberries, chop the pecans and crumble feta. Have all ingredients ready for easy assembly.

Combine Everything:

In a large mixing bowl, add cooked pasta, roasted vegetables, cranberries, pecans and crumbled feta.

Dress and Toss:

Pour balsamic vinegar and remaining olive oil over salad. Toss gently so everything gets a glossy coat. If needed, add a splash of reserved pasta water for extra moisture. Taste and adjust salt and pepper. Serve right away or let flavors meld in the fridge.

Serve:

Dish salad onto a serving platter for dramatic color contrast. Enjoy warm, room temperature or chilled; leftover flavors improve overnight.

My favorite ingredient is always the roasted butternut squash. Roasting it until caramelized unlocked its subtle nuttiness which makes the salad extra satisfying. My kids love sneaking a few pieces straight from the oven and the kitchen always smells amazing when this is baking.

Flavor Boosters

Keep leftovers in an airtight container and refrigerate. Pasta salad maintains its great flavor for up to four days. Add a touch more olive oil or a splash of balsamic before serving leftovers to refresh them. If serving for a party, you can make this a day in advance.

Serving Suggestions

This salad shines on any fall buffet table. Try it as a side with roasted chicken or turkey, or pile some onto leafy greens for a hearty salad lunch. It layers well in lidded jars for grab and go lunches. Easy to pair with a glass of chilled white wine for simple entertaining.

Creative Twists

Swap out butternut squash for sweet potato if desired. Use walnuts or almonds if you have those on hand. Goat cheese is delicious in place of feta. Dried cherries or currants work well if you are out of cranberries. Gluten free pasta blends in beautifully if needed. In winter, switch to roasted parsnips or carrots and add a handful of arugula in early spring. When fresh herbs like parsley or sage are plentiful, toss in a handful right before serving. For summer versions, use cherry tomatoes and baby spinach in place of heavier veggies.

Families have told me this pasta salad converted Brussels sprout skeptics after one party try. The sweet and tangy combo wins over even picky eaters and it is now requested for both Thanksgiving and Friendsgiving each year. I love hearing how it has brightened many fall tables.

Common Questions About This Recipe

→ How do I prevent pasta from becoming mushy?

Cook the pasta until just al dente and cool under cold water. This helps maintain texture after mixing with other ingredients.

→ Can I substitute different vegetables?

Yes, try roasted sweet potatoes, carrots, or cauliflower for unique flavors while maintaining the seasonal character.

→ Is this dish served warm or cold?

It's delicious both ways! Serve chilled for a refreshing salad or room temperature for a comforting autumn side.

→ How do I add protein?

For extra protein, consider adding grilled chicken, chickpeas, or doubling the feta cheese for a richer bowl.

→ What makes this a fall-inspired dish?

It highlights seasonal autumn produce like butternut squash, Brussels sprouts, and tart cranberries for cozy, rich flavors.