Fall Harvest Pasta Salad

This fall harvest pasta salad has become my go-to dish whenever I want to bring vivid autumn flavors to the table without fuss or fancy techniques. It is filling enough for a main course yet works beautifully as a side. I love how the sweetness of roasted butternut squash and cranberries mingles with savory cheese and hearty pasta creating a truly balanced and comforting bowl.

The first time I made this salad was for a cozy Sunday lunch in October and everyone came back for seconds. It has since taken a regular spot at our family’s fall table especially during holiday season.

Gather Your Ingredients

• Pasta: brings structure and heartiness choose shapes like rotini or penne for sauce cling
• Butternut squash: adds creamy sweetness select firm no blemish squash
• Brussels sprouts: provide crunch and earthiness look for small tight green sprouts
• Cranberries: give little bursts of tart flavor dried cranberries work best
• Pecans: offer toasty crunch use fresh unsalted pecans if possible
• Feta cheese: gives a creamy sharp bite try to buy block feta and crumble it yourself
• Olive oil: for roasting and dressing quality extra virgin enhances taste
• Balsamic vinegar: brings tang and depth aged balsamic has the richest flavor
• Salt and pepper: essential to bring all flavors together use freshly ground pepper

How to Make It

Roast the Vegetables:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Toss diced butternut squash and halved Brussels sprouts with olive oil a generous pinch of salt and pepper. Spread them out evenly on a baking sheet without overcrowding to ensure roasting not steaming. Roast for twenty to twenty five minutes stirring once halfway until the veggies are golden and fork tender with caramelized edges.

Cook the Pasta:

While the vegetables roast bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions until just al dente. Drain and rinse briefly with cool water to stop the cooking and prevent clumping.

Combine and Dress:

In a spacious bowl combine the cooked pasta with roasted vegetables. Add dried cranberries chopped pecans and crumbled feta cheese. Drizzle with balsamic vinegar and any remaining olive oil then season with extra salt and pepper if needed. Toss gently to coat everything evenly without breaking up the pasta or squash.

Serve and Enjoy:

You can serve this salad slightly warm room temperature or even chilled. It pairs well as a make ahead lunch or as part of a festive dinner spread.

Feta cheese is my favorite ingredient in this salad. The creamy tang really brightens every bite and my youngest calls it the magic that makes the salad disappear faster. Last Thanksgiving my nephew who swore he hated Brussels sprouts ate two big servings and asked for the recipe.

Flavor Boosters

Store leftovers in an airtight container in the fridge for up to four days. The flavors meld together beautifully as it sits and the pecans keep their crunch if stirred in just before serving. Avoid freezing as the texture of roasted squash and cooked pasta can become mushy.

Serving Suggestions

Serve this salad alongside roasted chicken or pork for a hearty autumn dinner. Top leftovers with extra fresh greens like arugula or spinach for a more robust lunch bowl. During the holidays I love presenting it on a big platter garnished with extra cranberries for color.

Creative Twists

If butternut squash is not available try roasted sweet potatoes or even pumpkin for a similar texture and sweetness. Goat cheese can stand in for feta if you prefer a milder taste or are out of feta. Walnuts or pumpkin seeds can also replace pecans to suit allergies or add variety.

Every time I share this salad at gatherings it comes home empty. Try a fresh squeeze of orange juice before serving for added brightness.

Common Questions About This Recipe

→ Can I use a different type of squash?

Yes, you can substitute butternut squash with acorn or delicata squash. Adjust roasting time as needed, but the flavor profile remains seasonal and delicious.

→ What pasta shape works best?

Short shapes like fusilli, penne, or rotini work well, as they hold the vinaigrette and mix-ins evenly, giving each bite balanced flavor and texture.

→ Is it best served warm or cold?

This pasta salad is delicious both chilled and at room temperature. Letting it sit allows the flavors to meld beautifully for even more depth.

→ Can this be made ahead of time?

Absolutely. Prepare a day in advance, refrigerate, and add extra dressing if needed before serving, as pasta may absorb some moisture.

→ How do I make it vegan?

Omit feta cheese or substitute with a plant-based cheese. All other ingredients are naturally vegan-friendly, so it's an easy switch.